Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 3 medium (120g) carrots, sliced into rounds
  • 3 stalks (90g) celery, sliced
  • 1 small (500g) head of green cabbage, chopped into 1-inch pieces
  • 2 medium (300g) gold potatoes, cubed
  • 1 can (400g) diced tomatoes, with juices
  • 8 cups (1.9L) vegetable broth
  • 1 tsp dried Italian seasoning
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp fresh lemon juice
  • ¼ cup (10g) fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, carrots, and celery. Stir frequently for about 6–8 minutes until onions become translucent and carrots soften slightly. Stir in the garlic for the final 60 seconds until fragrant.
  2. Toss in the chopped cabbage and stir for 3–5 minutes to sweat the cabbage. Add the cubed potatoes, diced tomatoes, Italian seasoning, salt, and pepper, stirring until vegetables are well-coated.
  3. Pour in the vegetable broth. Increase heat to bring to a gentle boil, then immediately reduce to low. Cover with a lid and simmer for 20 minutes until potatoes are fork-tender and cabbage is translucent gold.
  4. Turn off the heat. Stir in the fresh lemon juice and chopped parsley to brighten the flavors of the broth.