Saute 1/2 cup chopped onions in 1 tablespoon olive oil until they start to become transparent.
Add 1/2 cup chopped carrots. When parsnips are in season I also add up to a cup of them peeled and chopped.
Cook in olive oil (add more if needed) until parsnips/carrots begin to soften.
Add 1-2 cup chopped green cabbage
***at this stage you can add any other veggies you like. I sometimes add chopped celery, zucchini or green beans. Today I happened to have kale, so I added about 1 cup chopped kale.
Add 4-5 cups reduced sodium broth (enough to cover vegetables.) I prefer chicken but you can use vegetable to go vegan. I love Trader Joes Savory Chicken Broth pouches - one pouch per cup of water.
Add 1 tablespoon italian herbs and 1 or 2 whole bay leaves.
Simmer covered until vegetables are soft - about an hour. Remove bay leaves.
***for years I ate the soup as is - rustic with all the whole veggies but lately I've started pureeing. Use an emersion blender or transfer small batches to blender until soup is as pureed as you like. Today I avoided the kale when I blended in a blender because the color of the kale when blended was not so pretty. A great benefit of blending is that my 6 year old will eat this healthy soup when blended but would NEVER otherwise eat cooked cabbage, parsnips or kale!