Ingredients

• 1 medium cabbage, chopped
• 2 large carrots, grated
• 1 onion, chopped
• 3 cloves of garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until translucent.
2. Add the grated carrots and cook for about 5 minutes, stirring occasionally.
3. Stir in the chopped cabbage and cook for another 5 minutes until it starts to wilt.
4. Pour in the vegetable broth, bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
5. Season with salt and pepper to taste. Once done, remove from heat and let it cool slightly.
6. Blend the soup with an immersion blender until smooth, or you can leave it chunky, based on your texture preference.
7. Serve hot, garnished with fresh parsley.

Frequently Asked Questions

Can I use other vegetables in this soup?

Yes, you can add vegetables like zucchini, bell peppers, or spinach for added flavor and nutrition.

Is this soup vegan?

Yes, this recipe is completely vegan as it uses vegetable broth and plant-based ingredients.

How long can I store the soup?

The soup can be stored in the refrigerator for up to 5 days in an airtight container.

Can I freeze this soup?

Yes, you can freeze the soup in freezer-safe containers for up to 3 months. Just thaw it in the refrigerator before reheating.

What can I serve with this soup?

This soup pairs well with whole-grain bread, a side salad, or a sandwich for a complete meal.

Can I make this soup spicier?

Absolutely! Adding red pepper flakes or diced jalapeños can give the soup a spicy kick.

How do I make this soup creamier?

You can add a splash of coconut milk or a dollop of sour cream before serving for a creamier texture.

Is this soup healthy?

Yes, this soup is low in calories and packed with vitamins, making it a healthy option for any meal.