Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1/2 head of green cabbage, chopped
- 3 large potatoes, peeled and cubed
- 6 cups vegetable broth
- Salt and pepper to taste
- 2 teaspoons fresh thyme leaves
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until softened.
- Add the cabbage and potatoes to the pot, followed by the vegetable broth. Season with salt, pepper, and thyme.
- Bring to a boil, then reduce the heat to low and simmer for about 20-30 minutes, or until the potatoes are tender.
- Use an immersion blender to partially blend the soup for a thicker consistency, if desired.
- Adjust the seasoning if needed and serve hot.
