Easy Nourishing Vegetarian Cabbage SoupVeg

1

Slice and dice the celery stalks into bite-sized pieces.

2

Cut the carrot in half, then halve those pieces lengthwise before slicing and dicing them into uniform chunks.

3

Slice and dice the onion.

4

Set these vegetables aside in a bowl.

1

Slice your half-cabbage into quarters, remove the tough core, and chop it into pieces. You will need about 6–8 cups.

2

Finely chop the fresh parsley and set it aside in a small bowl.

1

Heat the olive oil in a large pot over medium-high heat.

2

Add the diced onions, carrots, and celery. Sauté for 4–5 minutes until the vegetables begin to soften.

3

Stir in the minced garlic, dried oregano, dried basil, and salt. Cook for an additional minute, stirring constantly to release the fragrances.

1

Add the chopped cabbage to the pot. Let it "sweat" for about 5 minutes, stirring frequently to ensure the cabbage softens evenly.

1

Pour in the vegetable broth and add the can of diced tomatoes (with their juices). Give everything a good stir.

2

Allow the soup to simmer uncovered for 10 minutes, or until all the vegetables reach your desired level of tenderness.

1

Remove the pot from the heat.

2

Stir in the chopped fresh parsley and the fresh lemon juice.

3

Season with cracked black pepper to taste.

4

Serve hot, optionally finishing each bowl with an extra sprinkle of fresh parsley and a dash of black pepper.