Cabbage Soup with Potatoes and Smoked Paprika

In a large pot, sauté the onion and carrot in olive oil until the onion softens (about 5–7 minutes).

Add the chopped cabbage and sauté, stirring, for 5 minutes until it slightly wilts. Stir in the garlic, cumin seeds, smoked paprika, and tomato paste. Stir for 1 minute until the spices become fragrant.

Pour in the vegetable stock and add the diced potatoes. Bring to a boil, then reduce the heat, cover, and simmer over medium heat for 20–25 minutes, until the potatoes and cabbage are completely tender.

For natural thickness, use a ladle to remove a small portion of the soup (mainly potatoes and liquid), purée it in a separate bowl with an immersion blender, and return it to the pot. This will make the soup creamy without using flour.

Add the apple cider vinegar, which will enhance the flavors, then season with salt and pepper to taste.

Before serving, sprinkle the soup with fresh parsley. For extra protein, you can add a spoonful of Greek yogurt or skyr to the plate.