Ingredients
Equipment
Method
Step 1. Start with the base.
- Heat olive oil in your pot over medium heat. Add onion, carrots, and celery. Stir. Let them soften. About 5 minutes. You’ll smell that sweet veggie aroma — that’s your signal you’re doing it right.
Step 2. Add garlic.
- Just for 30 seconds. Don’t burn it. Burnt garlic = sad soup.
Step 3. I'll go the rest.
- Cabbage, bell pepper, zucchini, tomatoes, broth, herbs, pepper, chili flakes. Stir it up. It’ll look like… a lot. Don’t panic. Cabbage shrinks like crazy.
Step 4. Bring to a boil.
- Then lower heat. Let it simmer for 20–25 minutes. You want veggies tender but not mushy. Mushy soup feels like a hospital meal. We’re not doing that.
Step 5. Taste. Adjust.
- Add salt. Squeeze lemon. That tiny bit of acid wakes everything up. Sounds small. Makes a big difference.
Step 6. Let it sit for a few minutes.
- Soup always tastes better after a short rest. Don’t ask me why. It just does.
- Ladle into a bowl. Take a breath. First spoonful… yeah. Comfort.
