Warm up the oil.
In a big pot, warm the olive oil on medium heat. Put the chopped onion in the pan and cook until it becomes soft, which should take around 3-4 minutes. Add the chopped garlic and cook for 1 minute until it smells good.
Prepare the vegetables.
Put the carrots, celery, and bell pepper in the pot. Cook for 5 minutes, stirring from time to time, until the vegetables start to get soft.
Include cabbage and spices.
Add the chopped cabbage, diced tomatoes (with their liquid), basil, oregano, paprika, black pepper, and salt (if desired). Stir thoroughly to mix.
Cook the soup slowly.
Add the vegetable or chicken broth and heat until it boils. Lower the heat and let it cook gently with the lid on for 20-25 minutes, or until the vegetables are soft.
Green vegetables that you can choose to eat.
If you want to include spinach or kale, mix it into the soup in the final 5 minutes of cooking until it softens.
Provide service.
Put the hot soup in bowls, add some fresh parsley on top, and then you can eat it!
Time to prepare: 10 minutes | Time to cook: 30 minutes | Total time: 40 minutes
Calories: 90 (per portion) | Portions: 6
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