Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 stalks celery, sliced
  • 2 lbs green cabbage, chopped into 1-inch pieces
  • 3 large carrots, sliced into rounds
  • 2 medium green bell peppers, diced
  • 1 cup cauliflower florets, chopped small
  • 8 cups low-sodium vegetable broth
  • 1 can (14.5 oz) diced tomatoes, uncooked
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt

Instructions:

  1. Heat the olive oil over medium heat in a large stock pot. Add the diced onion, minced garlic, and sliced celery. Stir frequently for 5–7 minutes until the onions become translucent and the garlic is fragrant. Note: Don't let the garlic brown too quickly or it'll turn bitter.
  2. Add the sliced carrots and diced bell peppers to the pot. Cook for another 5 minutes until the carrots start to soften slightly.
  3. Stir in the chopped cabbage and cauliflower florets. Cook until the cabbage begins to wilt slightly. This step is key for removing the raw cabbage edge.
  4. Pour in the vegetable broth and diced tomatoes with their juice. This will create a loud sizzle as the liquid hits the hot pot.
  5. Stir in the oregano, black pepper, and sea salt. Mix well to ensure the seasoning is evenly distributed.
  6. Bring the soup to a rolling boil. You'll see large bubbles breaking the surface consistently.
  7. Immediately reduce heat to low. This prevents the vegetables from overcooking and turning into mush.
  8. Cover with a lid and simmer for 20 minutes, or until the carrots are tender when pierced with a fork.