Ingredients:
- 1 tablespoon olive oil: A healthy choice for sautéing your vegetables.
- 1/2 medium onion, chopped: Adds a sweet and aromatic base flavor.
- 2 cloves garlic, minced: Brings a punch of flavor and numerous health benefits.
- 4 cups chopped cabbage: The star of the dish, cabbage is rich in vitamins and fiber.
- 1 carrot, sliced: Adds sweetness, color, and a dose of essential nutrients.
- 4 cups low-sodium vegetable broth: The liquid base of your soup, keeping it healthy and light.
- 1 cup diced tomatoes (fresh or canned): Introduces acidity and richness to the soup.
- 1 teaspoon thyme: A herb that adds a subtle earthy flavor.
- 1/2 teaspoon red pepper flakes: For a hint of heat and depth of flavor.
- Salt and pepper to taste: Essential seasonings to highlight the natural flavors of the ingredients.
Instructions:
- Prepare the Vegetables: Wash and chop the cabbage, onion, and carrot. Mince the garlic.
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
- Add Vegetables: Stir in the chopped cabbage and sliced carrot. Cook for another 5 minutes until they start to soften.
- Pour in the Broth: Add the low-sodium vegetable broth to the pot along with the diced tomatoes. The broth should cover the vegetables. If not, add a little water or more broth until it does.
- Season the Soup: Sprinkle in thyme, red pepper flakes, and a pinch of salt and pepper. Stir to combine all the ingredients well.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20-30 minutes, or until the vegetables are tender.
- Final Taste Test: Taste the soup and adjust the seasoning with more salt, pepper, or red pepper flakes as needed.
- Serve: Ladle the hot soup into bowls. For a beautiful presentation, garnish with a sprig of fresh thyme or parsley.
Serving Suggestions:
- Serve with a slice of crusty bread or a side salad for a complete meal.
- For a non-vegetarian version, add some shredded chicken or sausage for extra protein.
Storage:
- This soup keeps well in the refrigerator for up to 4 days and gets even better as the flavors meld together. It’s also freezer-friendly for up to 3 months.