Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced (150g)
  • 3 cloves garlic, minced (15g)
  • 2 stalks celery, sliced (60g)
  • 1 lb Yukon Gold potatoes, cubed into 1-inch pieces (450g)
  • 3 large carrots, sliced into rounds (200g)
  • 4 cups shredded green cabbage (300g)
  • 1 cup frozen peas (150g)
  • 1/2 cup fresh parsley, chopped (15g)
  • 2 tbsp tomato paste (32g)
  • 1 tsp dried thyme (5g)
  • 1 tbsp soy sauce (15ml)
  • 6 cups vegetable broth (1.4L)
  • 1 tbsp lemon juice (15ml)
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil over medium heat in a Dutch oven. Add onions, carrots, and potatoes, sautéing for 8–10 minutes until the potato edges are golden-brown and onions are translucent.
  2. Stir in the garlic, celery, and tomato paste. Cook for 2 minutes until the paste turns a deep brick-red and smells nutty.
  3. Stir in the dried thyme and soy sauce, coating the vegetables thoroughly.
  4. Pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 35–40 minutes until the potatoes are tender.
  5. Stir in the shredded cabbage and frozen peas. Cook for another 5–7 minutes until the cabbage is wilted.
  6. Remove from heat, stir in the fresh parsley and lemon juice.
  7. Season with salt and black pepper to taste. Give it one final stir and let it sit for 2 minutes before serving.