Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 8 cups vegetable broth (2 liters)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1 ½ pounds Yukon Gold potatoes, peeled and cubed (approx. 680g)
  • 1/2 medium head of green cabbage, cored and shredded (approx. 4 cups / 200g)
  • 1 cup chopped carrots (approx. 150g)
  • 1 bay leaf
  • 2 tablespoons fresh parsley, chopped (plus extra for garnish) (30 ml)
  • Optional: a knob of butter or a swirl of cream for extra richness (about 1 tbsp butter or 2 tbsp cream per serving)

Instructions:

  1. Heat olive oil in a soup pot over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes. Add minced garlic, thyme, and marjoram; cook for another minute until fragrant.
  2. Pour in vegetable broth, add salt, pepper, and cubed potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are almost tender.
  3. Add shredded cabbage, carrots, and bay leaf to the pot. Simmer for another 15-20 minutes, or until the cabbage is tender and the flavors have melded.
  4. Taste the cabbage and potato soup and adjust salt and pepper as needed.
  5. Stir in chopped fresh parsley.
  6. Remove bay leaf before serving. Ladle the soup into bowls. If desired, stir in a knob of butter or a swirl of cream before serving. Garnish with extra fresh parsley. The hearty cabbage and potato soup is ready!