Cabbage and Potato Soup

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Bay leaf - 1
• Vegetable broth - 6 cups
• Carrots - 2 medium, diced
• Cabbage - 1 small head, shredded
• Potatoes - 4 medium, peeled and diced
• Garlic - 3 cloves, minced
• Onion - 1 medium, chopped
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic, and cook until the onion is translucent, about 5 minutes.
3. Add the potatoes, cabbage, carrots, vegetable broth, bay leaf, thyme, salt, and pepper. Bring to a boil.
4. Reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
5. Remove the bay leaf and discard.
6. Using an immersion blender, blend the soup until desired consistency is reached. Alternatively, transfer half of the soup to a blender and blend until smooth, then return to the pot.
7. Simmer for an additional 5 minutes to allow the flavors to meld.
8. Serve hot, garnished with fresh parsley.