Cabbage soup

Ingredients:

• Half a head of white cabbage, shredded
• 2 tbsp. l. olive oil
• 220 g chopped champignons
• 2 large onions, chopped
• 1 bunch celery stalks, grated*
• 3 carrots, grated
• 2 green peppers, stemmed, seeded and grated
• 2 cloves garlic, grated
• 2 tablespoons low-salt soy sauce
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 1 can (800 g) of canned pureed tomatoes
• 4 cups lightly salted chicken broth

Preparation:

1. In a large heavy-bottomed saucepan, heat the oil over medium-high heat until shimmering. Add the mushrooms and cook, stirring, until golden brown, about 5 minutes. Add the onion and cook, stirring, until softened and golden, about 8 minutes. Add the celery, carrots, pepper, and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in the soy sauce, garlic, and onion powder, 2 teaspoons salt, and 1 teaspoon black pepper.
2. Then add the cabbage to the pan and stir until it begins to wilt, about 2 minutes. Pour in the pureed tomatoes, chicken broth, and 1 cup of water. Stir to distribute evenly. Bring to a boil.
3. Then reduce heat and simmer until the cabbage is tender, 30-45 minutes. Season with salt and pepper to taste.
   
   Note *
   
   To grate vegetables faster, use a food processor with a grater attachment. Add any juices released by the vegetables to the soup along with the broth.