From the Cook
From the Cook
From the Cook
1/4
Instructions
1
Heat the olive oil in a Dutch oven or large pot over medium heat. Add the leeks, carrots and celery and cook for 5-6 minutes until softened. Add the garlic and cook for 30 seconds more.
2
Add the cabbage, tomatoes, vegetable stock and thyme to the pot and stir well. Bring to a boil, then the reduce the heat to medium low and simmer for 15 minutes or until the vegetables are tender.
3
Remove from heat and remove the thyme sprig. Stir in the lemon juice and season with salt and pepper to taste. Garnish with freshly chopped parsley or additional thyme leaves as desired. Enjoy!
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Tips & Tricks (5)
- Caramelize Your Aromatics 🧅Sauté the garlic, celery, and leeks in olive oil for 3-4 minutes until golden before adding other vegetables to build a deeper, more complex flavor foundation for your soup.
- Slice Cabbage Thin for Tenderness 🔪Cut your cabbage into thin ribbons (about ¼ inch) rather than chunks so it becomes perfectly tender and sweet while cooking, typically within 20-25 minutes instead of 45.
- Toast Your Thyme First 🌿Briefly warm the dried thyme in the hot oil with your aromatics for 30 seconds before adding liquid to unlock its essential oils and intensify its earthy flavor throughout the soup.
- Save the Lemon for Last 🍋Add fresh lemon juice just before serving rather than during cooking to preserve its bright acidity and ensure it cuts through the soup's richness without becoming bitter.
- Use Fire-Roasted Tomatoes Strategically 🍅Add the fire-roasted tomatoes in the final 10 minutes of cooking so their smoky flavor remains prominent and doesn't get overpowered by the long simmering time with other vegetables.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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