# What You'll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1/2 head green cabbage (about 14 ounces), thinly sliced
05 - 1.5 pounds russet potatoes, peeled and diced
06 - 2 medium carrots, peeled and diced
→ Liquids
07 - 4 cups vegetable stock
08 - 1 cup whole milk or cream
→ Seasonings
09 - 1 bay leaf
10 - 1/2 teaspoon dried thyme
11 - Salt and freshly ground black pepper, to taste
12 - Pinch of nutmeg (optional)
→ To Finish
13 - 2 tablespoons chopped fresh parsley
14 - Crusty bread, for serving (optional)
# Directions:
01 - Melt the butter in a large pot over medium heat. Add the onion and cook until soft and translucent, about 4 minutes.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the cabbage and carrots; sauté for 5 minutes until beginning to soften.
04 - Add the potatoes, bay leaf, thyme, and vegetable stock. Bring to a boil, then reduce heat to a gentle simmer.
05 - Cook uncovered for 20–25 minutes, until potatoes and cabbage are very tender.
06 - Remove the bay leaf. Use an immersion blender to purée the soup partially for a creamy texture, leaving some chunks for body.
07 - Stir in the milk or cream. Season with salt, pepper, and nutmeg to taste. Warm through but do not boil.
08 - Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread if desired.
