Ingredients
Equipment
Method
- In a large pot, heat the olive oil over medium-high heat until shimmering. This will take a couple of minutes. The oil should be hot but not smoking, perfect for sautéing the vegetables.
- Add the chopped onion, red pepper, carrots, and celery to the pot. Stir occasionally, allowing the vegetables to soften, which should take about five minutes. You want them to become slightly translucent without browning.
- Once the vegetables are soft, add the minced garlic, bay leaf, thyme, basil, oregano, kosher salt, and black pepper. Stir together and cook for an additional minute, letting the herbs release their aromatic qualities.
- Next, add the chopped cabbage. Stir it well, allowing it to wilt slightly before cooking further. This should take around five minutes. You want the cabbage to become tender and sweet.
- After the cabbage has softened, pour in the diced fire roasted tomatoes along with the vegetable broth. Stir well to combine all ingredients. As the soup begins to heat, it will create a wonderful fusion of flavors.
- Turn the heat to low, cover the pot, and let the soup simmer for about ten minutes. This will allow the flavors to meld beautifully while the vegetables become tender.
- After simmering, stir in the lemon juice and taste the soup. Season with additional salt and pepper if necessary. The lemon juice will brighten the whole dish, adding a fresh zing.
- Finally, remove the bay leaf before serving. Ladle the hot soup into bowls and garnish with fresh parsley. Enjoy the warmth and comfort of your homemade Cabbage Soup.
Notes
If you’re like me and enjoy leftovers, then this soup is perfect. The flavors deepen and improve as it sits, making day two’s serving just as delicious, if not more so, than when you first made it. It’s a dish that gets better with time, which is a rare find.