Cabbage Soup

Ingredients

Olive oil
1 large Onion
1 Green & orange capsicum
2 Carrots
3 or 4 Garlic cloves diced or minced
Fresh parsley
1/2 Cabbage
2 Tbsp Tomato paste
4 or 5 Roasted tomatoes
Italian herbs
Vege stock (3 or 4 cups, add more accordingly as soup cooks)
2 Bay leaves
2 Zucchinis
1/2 Broccoli head
Salt and fresh ground black pepper

Method

Heat the oil in a large soup pot.
Saute onions and cook for 1 minute over medium-high heat. Stir in the prepared bell peppers, carrots, salt, and pepper. Cook for 2 minutes.
Add garlic and parsley. Cook for 20 seconds.
Stir in the cabbage and cook for 4 minutes, or until it starts to wilt.
Add the tomato paste. Stir until combined.
Add the roasted tomatoes and Italian herbs, stir.
Boil: Stir in the vege stock and add bay leaves. Increase heat to High and bring it to a boil.
Simmer: Lower the heat to a steady simmer. Continue to cook for 7 minutes. Stir in the zucchini slices and broccoli florets. Cook for 5 more minutes.
Serve: Remove pot and taste for seasonings and adjust accordingly.

Remove bay leaves and discard them, then serve.

Note, you could add: - Diced potatoes or grains, like long grain rice or barley
- Beans such as kidney, cannellini or chickpeas
- Diced ham, chopped bacon or Italian sausage