1/2 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions
1. In a large pot, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
2. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Stir in the chopped cabbage and cook until it begins to soften, approximately 10 minutes.
4. Pour in the chicken or vegetable broth, bringing the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, until the cabbage is tender.
5. Using an immersion blender, blend the soup until it reaches your desired consistency. For a chunkier soup, blend only a portion of it.
6. Stir in the heavy cream and smoked paprika, allowing the soup to heat through until creamy and well combined. Season with salt and pepper to taste.
