Ingredients (serves 4–6)
• 2 potatoes, peeled & diced
• 1 carrot, sliced
• 1 bell pepper, chopped
• 1 small cabbage, shredded
• 2 celery stalks, sliced
• 1 onion, chopped (optional but recommended)
• 2 tbsp olive oil
• 4–5 cups water or vegetable broth
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• ½ tsp turmeric (optional – anti-inflammatory)
• ½ tsp paprika (optional)
• Fresh parsley or herbs for garnish
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👩🍳 Instructions
1️⃣ Sauté the base
In a large pot, heat olive oil over medium heat.
Add onion and celery. Cook 2–3 minutes until fragrant.
2️⃣ Add vegetables
Add carrot, pepper, potatoes, and cabbage. Stir well.
3️⃣ Add liquid
Pour in water or broth until vegetables are just covered.
4️⃣ Season
Add salt, pepper, turmeric, and paprika.
5️⃣ Simmer
Bring to a boil, then reduce heat and simmer 20–25 minutes, until vegetables are tender.
6️⃣ Finish & serve
Taste and adjust seasoning. Garnish with parsley.
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🍽️ How to Enjoy
• Eat warm, especially for lunch or dinner
• Can be blended partially for a thicker soup
• Great with whole-grain bread or on its own
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💡 Tips
• Add beans or lentils for protein
• Skip potatoes for a lower-carb version
• Keeps well in the fridge for 3 days