Ingredients:

  • Zero-Point Cooking Spray or Oil Replacement (As needed)
  • 1 large Yellow Onion, finely chopped
  • 2 medium Carrots, diced
  • 3 stalks Celery Stalks, diced
  • 4 cloves Garlic, minced
  • 1 medium head Green Cabbage, shredded or thinly sliced (1.5 kg)
  • 1 large Green Bell Pepper, diced
  • 1 medium Courgette/Zucchini, diced (optional)
  • 8 cups Low-Sodium Vegetable or Beef Stock
  • 1 (28 oz) can Canned Diced Tomatoes (undrained)
  • 1 Tbsp Tomato Paste (optional)
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 2 Bay Leaves
  • 1 tsp Smoked Paprika
  • Coarse Sea Salt and Fresh Black Pepper (To taste)
  • 1 tsp White Wine Vinegar or Lemon Juice (For finishing)

Instructions:

  1. Prepare the Vegetables: Ensure all vegetables (cabbage, onion, carrots, celery, peppers) are chopped and ready to go. This makes the cooking process seamless.
  2. Sauté the Aromatics: Heat the stockpot over medium heat. Spray liberally with zero-point cooking spray (or use a splash of stock). Add the chopped onion, carrots, and celery. Sauté gently for 8–10 minutes, stirring frequently, until the onions are translucent and the carrots are slightly softened.
  3. Add Garlic and Spices: Stir in the minced garlic, oregano, thyme, and smoked paprika. Cook for 1 minute until fragrant.
  4. Incorporate Tomato Base: Stir in the optional tomato paste and cook for 1 minute before adding the diced bell peppers and optional courgette.
  5. Deglaze and Add Liquids: Pour in the canned diced tomatoes and the vegetable/beef stock. Bring the mixture to a gentle boil.
  6. Add Cabbage: Introduce the shredded cabbage and the bay leaves. Stir well to coat the cabbage with the liquid.
  7. Simmer: Reduce the heat to low, cover the pot loosely, and simmer for 45–60 minutes. The soup is ready when the cabbage is completely tender and soft. Remove and discard the bay leaves.
  8. Adjust Seasoning: Taste the soup. Season generously with sea salt and black pepper until the flavour is spot on.
  9. Add Brightness: Stir in the finishing touch: 1 teaspoon of white wine vinegar or lemon juice.
  10. Serve: Ladle the soup hot.