Ingredients

The following ingredients have 4 Servings
  • 2 tbsp avocado oil or olive oil
  • 1 onion (diced)
  • 2 large carrots (diced)
  • 3 celery stalks (diced)
  • 1 cup sliced mushrooms
  • 2 garlic cloves (minced)
  • 1 small zucchini (diced )
  • 1/2 head green cabbage (chopped)
  • 1 14 oz can of fire roasted diced tomatoes
  • 3 tbsp apple cider vinegar
  • 5 cups vegetable broth or chicken broth
  • Fresh parsley
  • salt and pepper to taste

Instruction

  • Heat a large soup pan to medium heat. After hot, coat the pot with oil. Toss in the onion, carrots, celery, garlic, and mushrooms. Saute for 3-5 minutes, then toss in the cabbage and zucchini.
  • Let the cabbage and zucchini cook for another 5 minutes or so. Now add in the tomatoes, vinegar, and broth. Bring the mixture to a boil.
  • Reduce heat to a simmer. Simmer for about 10 more minutes or until veggies are softened.
  • Season with salt and pepper to taste and garnish with parsley.