- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 1 leek, thinly sliced
- 1 potato, cubed
- 1/2 cup broccoli florets
- 1/3 cup shredded cabbage
- 2 cups vegetable broth
- salt and freshly ground black pepper to taste
- Heat oil in a saucepan over medium heat. Add onion and leek; cook and stir until translucent, about 5 minutes. Stir in potato, broccoli, and cabbage. Reduce heat to medium-low and cook, stirring occasionally, until softened, 3 to 5 minutes.
- Pour vegetable broth into the saucepan. Bring to a boil; reduce heat and simmer until vegetables are tender, about 15 minutes. Season with salt and pepper.
Cabbage, Leek, and Broccoli Soup, recipe