Light Cabbage Detox Soup

Steps

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1. 1
   Heat olive oil in a large pot. Cut onion into chunks and add to the pot.
   ▶ ≈0:35
2. 2
   Cut garlic into pieces (about 3 cloves) and add to the pot.
   ▶ ≈0:49
3. 3
   Rinse leek, quarter it lengthwise and slice, then add to the pot.
   ▶ ≈0:56
4. 4
   Take half a fennel bulb (including fronds), chop and add to the pot.
   ▶ ≈1:10
5. 5
   Cut celery stalks into short pieces (including leaves) and add to the pot, stirring well.
   ▶ ≈1:24
6. 6
   Take half a head of curly cabbage, cut into strips and add to the pot.
   ▶ ≈1:40
7. 7
   Allow vegetables to soften and release flavor, then add the bay leaf.
   ▶ ≈1:47
8. 8
   Add a mixture of fennel seeds, thyme, and rosemary.
   ▶ ≈1:53
9. 9
   Add 2–3 pieces of unpeeled ginger to infuse flavor.
   ▶ ≈2:01
10. 10
    When vegetables begin to turn translucent, add enough water to cover. Bring to a boil, then reduce to medium heat and simmer covered for about 20 minutes at a gentle boil.
    ▶ ≈2:14
11. 11
    Near the end of cooking, add fresh coriander and parsley (including stems), arranging them on the surface to release their aroma.
    ▶ ≈2:28
12. 12
    Ladle into bowls and serve, removing the ginger pieces. The soup should have varied textures from the vegetables.
    ▶ ≈2:43