Vegan Cabbage Soup

Instructions

1. Step 1

   On the cutting board, use the vegetable peeler to peel the carrot, then use the chef's knife to slice the carrot and celery, dice the yellow onion, mince the garlic, and core and chop the green cabbage into bite-size pieces.

   Cookware: Chef Knife, cutting board, Vegetable Peeler

2. Step 2

   Heat the olive oil in the large stockpot over medium heat. Add the yellow onion, carrot, and celery and cook, stirring with the wooden spoon, until softened and fragrant but not browned; add the garlic for the final minute.

   Timer: 10 min (fixed)

   Ingredients used: 250.0 gr Carrot, 180.0 gr Celery, 4.0 clove Garlic, 30.0 ml Olive Oil, 200.0 gr Yellow Onion

   Cookware: Large Stockpot — medium heat, wooden spoon

3. Step 3

   Add the diced tomato with juices, vegetable broth, water, green cabbage, dried thyme, and bay leaf to the stockpot. Stir, bring to a boil over high heat, then reduce to low heat and simmer uncovered until the cabbage is tender but still holds its shape.

   Timer: 25 min (fixed)

   Ingredients used: 2.0 leaf Bay Leaf, 800.0 gr Diced Tomato, 2.0 tsp Dried Thyme, 800.0 gr Green Cabbage, 1200.0 ml Vegetable Broth, 500.0 ml Water

   Cookware: Large Stockpot — high heat, then low heat, wooden spoon

4. Step 4

   Stir in the salt after simmering, then use the wooden spoon to lift out and discard the bay leaf. Serve the soup hot when the vegetables are tender and the broth tastes balanced.

   Ingredients used: 0.5 tsp Salt

   Cookware: Large Stockpot — off heat, wooden spoon