Hearty Cabbage and Potato Soup

Ingredients

• Olive oil (2 tablespoons)
• Onion (1, diced)
• Garlic (3 cloves, minced)
• Potatoes (2 cups, peeled and diced)
• Cabbage (4 cups, shredded)
• Carrots (1 cup, diced)
• Vegetable broth (6 cups)
• Bay leaf (1)
• Thyme (1 teaspoon, dried)
• Salt (1 teaspoon or to taste)
• Pepper (1/2 teaspoon or to taste)
• Fresh parsley (2 tablespoons, chopped for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic to the pot. Cook until the onion becomes translucent, which should take about 5 minutes.
3. Add the diced potatoes, shredded cabbage, diced carrots, vegetable broth, bay leaf, dried thyme, salt, and pepper to the pot. Increase the heat and bring the mixture to a boil.
4. Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes or until the potatoes are tender to the touch.
5. Remove the bay leaf from the pot and discard it.
6. Using an immersion blender, blend the soup directly in the pot until you reach your desired consistency. If you don't have an immersion blender, you can also transfer half the soup to a regular blender, blend until smooth, and then return it to the pot.
7. Let the soup simmer for an additional 5 minutes to allow all the flavors to meld together.
8. Serve the soup hot, garnishing each bowl with a sprinkle of fresh chopped parsley.