Ingredients
Method
- In a Dutch oven, sauté onion, celery, and carrots for 10-15 minutes until softened. Season with salt and black pepper, then add spices.2 tablespoons olive oil, 1 cup onion, ¾ cup carrot, 1 medium celery stick, ¼ teaspoon ground turmeric, ½ teaspoon ground paprika, salt and black pepper to taste, 1 teaspoon Italian seasoning
- Pour in passata, potatoes, cabbage, and broth. Bring to a gentle boil, then reduce heat and simmer for 40 minutes or until the cabbage is tender to your liking.10-11 ounce green cabbage, ½ cup passata, 4 cups vegetable broth, 1 ½ cup potatoes
- Drizzle a little lemon juice on top, and stir to combine. Serve with a garnish of fresh dill and a dollop of sour cream.lemon, fresh dill and sour cream
Nutrition
Video
Notes
I like the flavor of fresh healthy soup, but this soup will be even tastier the next day. Don’t freeze this as the cabbage will lose it’s texture and become too soft and mushy after thawing.
To reheat. You can reheat your soup on the stovetop or in the microwave!
To reheat. You can reheat your soup on the stovetop or in the microwave!