The soup is a treasure — the more you eat it, the more weight you lose!

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Instructions

  1. Sauté Aromatics: In a large stockpot, heat the olive oil (or use a splash of broth/water). Sauté the onion and garlic over medium heat until soft and fragrant, about 3-4 minutes.

  2. Add Hard Vegetables: Add the carrots, celery, and bell pepper. Cook for another 4-5 minutes, stirring occasionally.

  3. Simmer: Add the chopped cabbage, zucchini, tomatoes, and your liquid (water or broth). Stir in the paprika, black pepper, and a small pinch of salt. Bring to a boil.

  4. Cook: Once boiling, reduce the heat to low, cover, and let it simmer for 30-40 minutes, or until all the vegetables are tender.

  5. Finish: If using, stir in the spinach or kale and let it wilt in the hot soup for the last 5 minutes of cooking.

  6. Serve: Taste and adjust seasoning if needed. Ladle into bowls and garnish with plenty of fresh herbs. Enjoy hot!

Pro Tip: This soup stores beautifully! Let it cool completely and keep it in an airtight container in the refrigerator for up to 5 days. The flavors meld and improve overnight.

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