INGREDIENTS:

• 1/4 cup (1/2 stick) unsalted butter
• 1 medium onion, diced
• 1 medium shallot, diced
• 1 celery rib, diced
• 1 medium carrot, peeled and grated
• 1/2 head green cabbage, sliced thin
• 1/2 head purple cabbage, sliced thin
• 2 quarts (8 cups) vegetable broth
• 1 bay leaf
• 4 red potatoes, peeled and cubed
• 2 plum tomatoes, seeded and chopped
• 1 tablespoon fresh parsley, measured then chopped
• Salt and pepper

INSTRUCTIONS:

1. Melt the butter in a large pot over medium-high heat. Add the onion, shallot, and celery, then cook until softened, about 5 minutes.
2. Add the grated carrot and both types of sliced cabbage. Stir and cook for 5 minutes.
3. Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil.
4. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
5. Add the peeled and cubed red potatoes to the pot. Continue simmering for another 15 minutes or until the potatoes are tender.
6. Increase the heat, then add the seeded and chopped plum tomatoes. Bring the mixture to a boil again.
7. Reduce the heat once more, cover the pot, and let it simmer for an additional 10 minutes.
8. Remove the bay leaf from the soup.
9. Stir in the freshly chopped parsley for a burst of fresh flavor.
10. Season the soup to taste with salt and pepper, adjusting the seasoning to your preference.
11. Serve the vegetable soup warm and enjoy!

Here are a few variations you can try for this vegetable soup recipe:

1. Hearty Minestrone: Add cooked pasta (such as small shells or macaroni), cannellini beans, and some Italian herbs (like oregano and thyme) for a heartier minestrone-style soup.
2. Curried Vegetable Soup: Add curry powder, ground cumin, and a pinch of turmeric to the sautéed vegetables for a flavorful and slightly spicy twist. You can also stir in a dollop of coconut milk for creaminess.
3. Roasted Vegetable Soup: Instead of sautéing the vegetables, roast them in the oven until caramelized before adding them to the broth. This imparts a rich, smoky flavor to the soup.
4. Chunky Potato-Leek Soup: Focus on the potato and leek combination by using mostly leeks and potatoes as the main ingredients. Add a bit of thyme for a classic flavor combination.
5. Asian-inspired Vegetable Soup: Add a touch of soy sauce, ginger, and garlic for an Asian-inspired version of the soup. You can also toss in some sliced mushrooms and baby bok choy.
6. Mexican Vegetable Soup: Add a can of black beans, a chopped jalapeño for some heat, and a squeeze of lime juice to give the soup a Mexican flair. Garnish with fresh cilantro before serving.
7. Creamy Vegetable Soup: If you prefer a creamier texture, blend a portion of the soup (after it’s cooked) until smooth and then mix it back with the chunky soup. You can also stir in a little heavy cream or coconut cream for richness.
8. Add Protein: Enhance the protein content by adding cooked diced chicken, shredded cooked turkey, or even some crumbled cooked bacon for extra flavor.
9. Herb Infusion: Experiment with different fresh herbs such as basil, thyme, or rosemary. Add them during the simmering stage to infuse the soup with aromatic flavors.
10. Vegetable Medley: Get creative with the vegetables! Use a mix of seasonal vegetables or any veggies you have on hand, like zucchini, bell peppers, spinach, or even frozen peas.