Directions

1. Peel Carrots, dice with Onions, celery, shallot, scallions and peppers
2. In a skillet, melt butter and add spices. Mix in vegetables and stir fry until onions are clear 5-7 minutes
3. In a large pot, add 6 cups of chicken stock with the tomato paste. Add in vegetables from the skillet. Simmer on medium for 10 minutes.
4. Chop Cabbage and reduce heat to low. Add in cabbage to soup. Cover and cook for 15 minutes
5. Remove from heat and let stand for 10 minutes before serving