Shredded Cabbage and Potato Soup (Original video)

Ingredients:

• 1 chopped onion
• 2 thinly sliced stalks of celery
• 10-12 cups of thinly shredded cabbage
• 1 pound of baby potatoes, sliced in half or quarters
• 1/2 teaspoon of ground coriander
• 1/2 teaspoon of smoked paprika
• 1 teaspoon of dried oregano
• 1 15-ounce can of crushed or diced tomatoes
• 2 cups of chicken bone broth
• 5 cups of water
• Extra virgin olive oil
• Salt and black pepper to taste
• Fresh parmesan cheese for topping

Instructions:

1. In a Dutch oven, heat a tablespoon of extra virgin olive oil over medium heat.
2. Add chopped onion, thinly sliced celery, and a pinch of salt. Cook for about 5 minutes until the veggies become tender and the onions become translucent.
3. Add ground coriander, smoked paprika, and dried oregano. Stir for a minute or two.
4. Add shredded cabbage and season with salt and black pepper. Stir to combine.
5. Add 2 cups of chicken bone broth and 5 cups of water. Bring to a soft boil.
6. Partially cover with a lid and set a timer for 10 minutes.
7. After 10 minutes, remove the lid and add sliced baby potatoes. Stir to combine.
8. Partially cover with a lid again and set a timer for 15 minutes or until the potatoes become fork-tender.
9. Serve hot with fresh parmesan cheese on top. Enjoy!