1 tablespoon olive oil

1 cup diced onions (about ½ medium white onion)

2 ribs celery, diced

1 small red bell pepper, diced

1 medium leek (white and light green parts), chopped

3 cloves garlic, minced

2 tablespoons tomato paste

1 teaspoon smoked paprika

1 teaspoon dried Italian seasoning

4 cups vegetable broth

14 oz can fire-roasted diced tomatoes

½ cup summer squash, thinly sliced

½ cup zucchini, thinly sliced

8 oz baby Yukon potatoes, diced

4–5 cups chopped green cabbage (about ½ head)

Juice of half a lemon

Salt and black pepper to taste

¼ cup finely chopped fresh flat-leaf parsley or cilantro

Cook Mode Prevent your screen from going dark

Heat olive oil in a large Dutch oven or soup pot over medium heat until shimmering.
Add onions, celery, bell pepper, and leeks; sauté for 5–8 minutes until softened.
Push vegetables to the side; add garlic, tomato paste, smoked paprika, and Italian seasoning.
Pour in a splash of broth and stir to form a fragrant paste, then mix all together.
Increase heat slightly; add remaining vegetable broth and fire-roasted tomatoes, bringing to a light boil.
Stir in squash, zucchini, potatoes, and cabbage; lower heat and simmer for about 20 minutes until potatoes are tender and cabbage is soft.
Remove from heat; stir in lemon juice and season with salt and pepper.
Finish with fresh parsley or cilantro before serving.