Start by washing and preparing your vegetables. Dice the onion, garlic, carrot, and celery. Don’t rush this part! The more uniform your vegetable sizes, the more even your soup will cook.

In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3 minutes until translucent. Next, toss in the minced garlic and stir for another minute until fragrant. You’ll know it’s ready when the kitchen smells heavenly.

Now, add the diced carrot and celery to the pot. Cook for about 5 minutes until the veggies start to soften. This step builds the soup’s foundation, so give it a little love.

Stir in the chopped cabbage, allowing it to wilt slightly. This should take about 3-4 minutes. The color will turn vibrant, and the smell will remain inviting.

Next, pour in the canned fire-roasted tomatoes along with their juices and add 4 cups of vegetable stock. If you prefer a thinner soup, add more stock as needed. Stir to combine everything.

Sprinkle the oregano, basil, salt, smoked paprika, and a good amount of freshly cracked black pepper into the mix. Stir and bring the soup to a gentle boil.

Once boiling, reduce the heat and let the soup simmer for about 20-30 minutes. This allows the vegetables to meld together, creating a beautiful harmony.

Before serving, stir in the lemon juice and fresh parsley. This gives the soup a fresh pop! Taste and adjust seasoning if necessary.