cabbage and carrot soup:

Ingredients

• 1 medium head of cabbage, finely chopped
• 2 large carrots, peeled and finely chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 can (14.5 oz) diced tomatoes (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Prepare the Vegetables:

• Finely chop the cabbage and carrots. Dice the onion and mince the garlic.

1. Sauté Aromatics:

• Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until they become translucent and fragrant (about 3-4 minutes).

1. Cook the Vegetables:

• Add the chopped cabbage and carrots to the pot. Cook, stirring occasionally, for about 5 minutes until the vegetables start to soften.

1. Add Broth and Seasonings:

• Pour in the vegetable or chicken broth. If using diced tomatoes, add them now. Stir in the dried thyme and oregano. Season with salt and pepper to taste.

1. Simmer:

• Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the cabbage and carrots are tender.

1. Adjust Seasonings:

• Taste the soup and adjust the seasoning if needed.

1. Serve:

• Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.

Enjoy!