This cozy, vegetable-packed soup builds deep flavor from a simple sauté of onion and garlic, then layers in carrots, celery, and cabbage until everything turns tender and fragrant. Sweet potato adds natural sweetness and body, while turmeric and ginger bring warm color and a subtle earthy kick to the broth. Fresh rosemary and thyme sprigs simmer right in the pot, infusing every spoonful with herby, aromatic depth, and a splash of apple cider vinegar at the end brightens the whole bowl. Finished with fresh parsley, it's a light yet satisfying dish built almost entirely on olive oil, garlic, and a rainbow of vegetables. It's an easy, comforting option to add to a Mediterranean-style rotation, especially on a chilly night when you want something nourishing without much fuss.
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Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 2 minutes. Watch closely so it does not brown too quickly.
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