Ingredients
Scale
- 1 small head of green cabbage, shredded (about 6 cups)
- 3 large Russet or Yukon Gold potatoes, peeled and cubed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 6 cups vegetable broth (low sodium preferred)
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 tablespoon fresh lemon juice
- Fresh parsley for garnish
Instructions
- Begin by prepping all your vegetables to ensure a smooth cooking process. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent and slightly golden. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn the garlic.
- Add the cubed potatoes to the pot along with the dried thyme and smoked paprika. Stir the potatoes for 2 to 3 minutes to let them absorb the aromatics and slightly toast the spices. This step builds a deeper flavor profile that makes the budget-friendly ingredients taste much more expensive.
- Pour in the shredded cabbage and the vegetable broth. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20 to 25 minutes. The soup is ready when the potatoes are fork-tender and the cabbage has softened into the broth.
- Turn off the heat and stir in the fresh lemon juice; the acidity brightens the entire dish. Taste the soup and add salt and pepper as needed. Ladle the hot soup into deep bowls and garnish generously with fresh chopped parsley. Serve immediately while hot and cozy.
- Cook Time: 45 minutes