Ingredients:

  • 1 medium onion, diced (approx. 150g)
  • 2 cloves garlic, minced
  • 1 large carrot, chopped (approx. 120g)
  • 1 large potato, peeled and diced (approx. 200g)
  • 4 cups green cabbage, chopped (approx. 400g)
  • 1 can (14 ounces / 400g) diced tomatoes (with juice)
  • 4 cups vegetable or chicken broth (approx. 950ml)
  • 2 tablespoons olive oil (approx. 30ml)
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 tablespoon lemon juice (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onions and carrots, sautéing until onions are translucent, about 5 minutes.
  3. Stir in minced garlic and cook for an additional 1 minute until fragrant.
  4. Add diced potatoes, chopped cabbage, and dried thyme; mix well.
  5. Pour in the diced tomatoes (with juice) and broth; stir to combine.
  6. Bring to a boil, then reduce heat and simmer for 20-25 minutes until veggies are tender.
  7. Season with salt, pepper, and lemon juice before serving.