Light, nourishing bowl loaded with cabbage, carrots, celery, and tomatoes in savory herb broth. Ideal for healthy meal prep.
# What You Need:
→ Vegetables
01 - 1 small green cabbage (about 1.5 pounds), cored and chopped
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, diced
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 1 can (14.5 ounces) diced tomatoes
08 - 1 small zucchini, diced (optional)
→ Broth & Seasonings
09 - 6 cups vegetable broth, low sodium preferred
10 - 1 tablespoon olive oil
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon chili flakes, optional for heat
16 - Juice of 1/2 lemon, optional for brightness
17 - Fresh parsley, chopped, for garnish
# Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and sliced celery. Sauté for 5 minutes until vegetables begin to soften, stirring occasionally.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add diced bell pepper, zucchini if using, and chopped cabbage. Continue sautéing for 3 to 4 minutes while stirring occasionally to ensure even cooking.
04 - Pour in diced tomatoes with juice and vegetable broth. Add dried thyme, dried oregano, black pepper, salt, and chili flakes if desired. Stir well to combine.
05 - Bring mixture to a boil, then reduce heat to low. Cover pot and simmer for 25 to 30 minutes until all vegetables are tender and flavors have melded.
06 - Taste and adjust seasoning as needed. Stir in lemon juice if desired for brightness and acidity balance.
07 - Ladle soup into bowls and garnish generously with fresh chopped parsley. Serve immediately while hot.
