SWEET & SOUR CABBAGE SOUP by Nava Atlas

Nava says:
This classic soup is so soothing on chilly days. I highly recommend the optional croutons—they absorb some of the broth, giving this soup an almost stew-like consistency.

Serves 6 to 8

INGREDIENTS:

1 tablespoon olive oil
1 large onion, quartered and thinly sliced
1 large or 2 medium carrots, sliced
32-ounce carton vegetable broth
5 cups coarsely shredded green cabbage
14.5-ounce can diced tomatoes
¼ cup dry red wine, optional
¼ cup lemon juice
¼ cup natural granulated sugar or agave syrup
2 teaspoons sweet paprika
½ teaspoon dried thyme
¼ cup chopped fresh parsley
Salt and freshly ground pepper to taste
Croutons for serving, optional

INSTRUCTIONS:

Heat the oil in a soup pot. Sauté the onion and carrots until golden. Add the remaining ingredients except for the parsley, salt, pepper, and optional croutons. Bring to a slow boil, then lower the heat, cover, and simmer gently for 20 to 25 minutes, or until the vegetables are tender but not overcooked.

Stir in the parsley and season with salt and pepper. If the soup is crowded, add water as needed, and adjust the seasonings as well as the sweet/sour balance. Serve at once with croutons, if desired.