Olive oil — used to sauté vegetables and build flavor.
Tip: Heat until shimmering; swap with avocado oil if needed.

1 large yellow onion, diced — base sweetness that deepens as it softens.
Tip: Store onions in a cool, dry place; use yellow for classic warmth.

2 garlic cloves, minced — aromatics that wake up the soup.
Tip: Crush and mince for maximum aroma; substitute 1/4 teaspoon garlic powder if needed.

2 carrots, diced — add gentle sweetness and color.
Tip: Dice evenly for quicker, uniform cooking.

2 celery stalks, diced — contributes a subtle, crisp note.
Tip: Trim the leaves if you’re short on time; they add a nice herbal hint if finely chopped.

1 small head green cabbage, shredded — the star of the dish, tender and comforting.
Tip: Slice thinly so it wilts quickly and evenly.

1 can (14.5 oz) diced tomatoes with juice — gives brightness and depth.
Tip: Choose low-sodium for better control over salt.

4 cups low-sodium vegetable or chicken broth — the soup’s body.
Tip: For richer flavor, use half broth, half water with a pinch of bouillon.

1 tablespoon tomato paste (optional) — deepens tomato flavor.
Tip: Bloom it in oil for 1 minute to unlock sweetness.

1 bay leaf and 1/2 teaspoon dried thyme (or Italian seasoning) — herbal aromatics.
Tip: Remove the bay leaf before serving.

Salt and black pepper to taste — balance and brightness.
Tip: Season gradually and taste as you go.

Optional: 1/2 cup cooked quinoa or small pasta (gluten-free if desired) — adds heft.
Tip: Cook pasta separately if you’re serving with other dishes to avoid sogginess.

Fresh parsley or dill for garnish — a green snap and fresh aroma.
Tip: Chop right before serving for best color and scent.