Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced small (approx. 200g)
  • 3 medium carrots, sliced into 1/4-inch rounds (approx. 150g)
  • 2 stalks celery, sliced thin (approx. 100g)
  • 4 cloves garlic, minced
  • 1 medium green cabbage, chopped into 1-inch squares (approx. 900g)
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 6 cups vegetable broth
  • 2 bay leaves
  • 1 tbsp apple cider vinegar
  • 1/2 cup fresh parsley, chopped
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté for 8 minutes, stirring occasionally, until the onions are soft and the carrots look vibrant to build the umami foundation.
  3. Stir in the minced garlic, 1 tsp smoked paprika, 1/2 tsp thyme, 0.5 tsp salt, and 0.25 tsp pepper. Sauté for exactly 1 minute until the spices smell toasted and fragrant.
  4. Pour in the diced tomatoes (with juices), vegetable broth, and add the bay leaves. Bring the mixture to a boil.
  5. Carefully fold in the chopped cabbage squares. Push them down into the liquid — it will look like too much cabbage at first, but it will wilt down quickly.
  6. Reduce heat to low medium. Simmer uncovered for 20-25 minutes until the cabbage is tender but still holds its shape.
  7. Remove the pot from the heat and fish out the bay leaves. Stir in the apple cider vinegar and fresh parsley. Taste the broth carefully; if it needs more zing, add another teaspoon of vinegar. Serve immediately while the steam is rising and the colors are bright.