Creamy Cabbage Soup with Potatoes

1.Heat olive oil in a large pot over medium heat.

2.Add the chopped onion and sauté for 3-4 minutes until translucent and fragrant.

3.Stir in the minced garlic and cook for another 30 seconds, being careful not to burn it.

4.Add the sliced cabbage and diced potatoes to the pot, stirring to combine with the onion and garlic.

5.Pour in the vegetable broth and water, then add dried thyme and smoked paprika if using.

6.Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 15 minutes, or until potatoes are tender and cabbage is soft.

7.Using an immersion blender, carefully blend the soup until smooth but still slightly textured. Alternatively, transfer half the soup to a blender, puree, and return to the pot; repeat with remaining soup.

8.Stir in the heavy cream and season with salt and freshly ground black pepper to taste.

9.Heat the soup gently for 2-3 minutes more, ensuring it does not boil to prevent cream from curdling.

10.Ladle the creamy cabbage soup into bowls and garnish with freshly chopped parsley before serving.