Source: dLife

Cabbage, celery, carrots, and parsnip give this vegetable soup its tasty flavor.

Servings

1 medium head cabbage , quartered and cored (preferably savoy)
2 tbsp olive oil
4 cup sliced carrots
3 cup fresh chopped celery
1 cup fresh sliced parsnip , diced (2 parsnips)
6.25 cup low sodium chicken broth
2 cup chopped zucchini
1 medium red bell peppers , seeded and diced
20 oz fresh cauliflower florets
2 fresh tomatoes , seeded and diced
0.5 tsp fresh thyme (or 1/4 tsp dried)
2 tbsp chopped parsley
1 pinch salt , to taste (optional)
1 pinch black pepper , to taste (optional)

1 Using sharp knife, slice cabbage quarters into thin strips across leaves.
2 In large pan heat oil over medium. Add cabbage, carrots, celery, and parsnips and cook uncovered 10 - 15 minutes, stirring frequently.
3 Add broth and bring to boil. Skim off any foam from surface.
4 Add zucchini, pepper, cauliflower, tomatoes, herbs. Season with salt and pepper to taste. Bring to boil for 1 minute.
5 Reduce heat to low, cover pan, simmer 15 - 20 minutes until vegetables are tender.
6 Serve hot.

A variety of other vegetables can be used in this soup, such as winter cabbage, sweet potato, leeks, rutabaga, and turnips.