1-First, cut off the core of the cabbage and slice it thinly into long shreds to make it easier to eat and cook.

2-Heat 2 tablespoons of olive oil over medium-high heat in a large pot, then add the 2 cups diced carrot, 1 diced white onion, and 2 cups diced celery. Season with kosher salt and coarse black pepper to taste, and sauté until tender, about 7 minutes this step really brings out the flavors.

3-Next, add the 2 cloves minced garlic and cook for 2 more minutes, being careful not to let it burn for that perfect aroma. Stir in 8 cups chicken broth, the 14.5-ounce can of diced tomatoes, a dash of cayenne pepper if you like some heat, 1/2 teaspoon cumin, and more salt and pepper as needed. For a twist, try checking out a recipe for blackened chicken to add as a protein boost if you’re customizing your soup.

4-Reduce the heat to medium, add the shredded cabbage, and let the soup simmer heavily. Then, lower the heat and cook at a gentle simmer for 30 to 45 minutes until everything is just right. Finally, finish by stirring in the juice of 1 lemon and adjust the seasoning to your liking before serving. This soup, with about 822 calories per batch, 117 grams of carbohydrates, 31 grams of protein, 35 grams of fat (including 5 grams saturated fat), and 37 grams of fiber, is a nutrient powerhouse rich in vitamins A and C.