Directions
- Prepare the vegetables: Wash and chop all vegetables. Shred the cabbage, dice the carrots and celery, and chop the onion.
- Sauté the aromatics: In a large soup pot, heat olive oil over medium heat. Add onion and garlic, cooking 2–3 minutes until fragrant and translucent.
- Add the vegetables: Stir in carrots, celery, and shredded cabbage. Cook for 3–5 minutes until slightly softened.
- Add broth and tomatoes: Pour in the vegetable or chicken broth and diced tomatoes with their juices. Stir to combine.
- Season: Add thyme, paprika, black pepper, and salt to taste.
- Simmer: Cover and simmer over low heat for 25–30 minutes, until the vegetables are tender and flavors meld.
- Adjust seasoning: Taste the soup and add more salt or pepper as needed.
- Serve: Ladle into bowls and garnish with freshly chopped parsley or dill. Enjoy hot.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6
Difficulty Level: Easy
Variations & Substitutions
• Add diced potatoes, zucchini, or bell peppers for extra bulk and flavor.
• Include cooked chicken or turkey for added protein.
• Spice it up with chili flakes, cayenne, or smoked paprika.
• For a creamier texture, blend half of the soup with an immersion blender before serving.
Serving Suggestions
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