Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced (approx. 200g)
  • 3 medium carrots, sliced into rounds (approx. 150g)
  • 2 stalks celery, diced (approx. 100g)
  • 4 cloves garlic, minced
  • 1 small head green cabbage, cored and shredded (approx. 900g)
  • 14.5 oz can fire-roasted diced tomatoes
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 6 cups high-quality vegetable broth
  • 2 bay leaves
  • 1 tbsp apple cider vinegar
  • 0.5 lemon, juiced
  • 0.25 cup fresh parsley, chopped
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed stockpot over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 8 minutes, stirring occasionally, until the onions are translucent and the carrots begin to soften.
  2. Stir in the minced garlic, smoked paprika, oregano, and red pepper flakes. Cook for 1 minute until the spices become fragrant. Immediately add the fire-roasted diced tomatoes with their juices, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.
  3. Pour in the vegetable broth and add the shredded cabbage and bay leaves. Bring the mixture to a gentle boil, then immediately reduce to low.
  4. Cover the pot partially with a lid. Simmer for 25 minutes until the cabbage is tender and the flavors have melded.
  5. Remove the bay leaves. Stir in the sea salt and cracked black pepper.
  6. Turn off the heat. Stir in the apple cider vinegar and the fresh lemon juice.
  7. Fold in the chopped fresh parsley just before serving.
  8. Ladle the hot soup into bowls. The cabbage should be silky but still have a slight slurpable structure.