Vegan Cabbage Soup

Instructions

1. Step 1

   Prepare the onion, carrots, celery, garlic, cabbage, potatoes, and parsley as described in the ingredient notes.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 1.0 piece Onion

   Cookware: large pot, wooden spoon

3. Step 3

   Add the carrots and celery. Cook over medium heat, stirring occasionally, until they begin to soften.

   Timer: 5 min (fixed)

   Ingredients used: 3.0 piece Carrot, 3.0 piece Celery

   Cookware: large pot, wooden spoon

4. Step 4

   Stir in the garlic, tomato paste, thyme, and black pepper. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 1.0 gr Dried Thyme, 12.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

5. Step 5

   Add the tomatoes, vegetable stock, cabbage, potatoes, bay leaves, and salt. Cover and bring to a boil over high heat.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 700.0 gr Cabbage, 450.0 gr Potato, 9.0 gr Salt, 800.0 gr Tomato, 1440.0 ml Vegetable Stock

   Cookware: large pot, wooden spoon

6. Step 6

   Reduce to low heat and simmer, partially covered, until the cabbage and potatoes are tender.

   Timer: 25 min (fixed)

   Cookware: large pot, wooden spoon

7. Step 7

   Remove and discard the bay leaves. Stir in the lemon juice and parsley, then serve.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: large pot, wooden spoon