To prepare your mise en place, slice the onion into small dice and emince the garlic. Peel the carrot and cut into medium-dice. Remove the core from the cabbage and cut into chunks about 3/4-inch x 1 1/2-inch. Remove the seeds from the whole tomatoes (fresh or canned) and roughly chop. Gather the chili flakes and set everything aside.

Place the stock into a large pot and warm to heat through. While the stock is warming, begin cooking the soup.

Prepare the remaining ingredients, below, for Step 2.

To make the soup, heat a large, heavy-bottomed pot over medium heat. Once hot, add the onions and carrots to the pot, moving around the pan allowing the sugars to be released until the onions are slightly golden and translucent, about 3-4 minutes. You don’t want to brown the onions too much, and only want them translucent. Add 1/4 cup water or vegetable stock to deglaze and pick up those sugars to caramelize onions and continue.

You may need to lower the heat. Add the chili flakes and garlic and cook for about 1 minute, making sure the garlic doesn’t brown.

Add the cabbage and a pinch of salt and let sweat for approximately 10 minutes, stirring from time to time until softened. Once done, add the stock, tomatoes, salt and pepper and bring to a simmer.

As the soup comes to a simmer, gather the herbs and seasonings. Add the thyme and bay leaf to the soup and let simmer for about 15 minutes or so to infuse.

To finish the soup, add the dijon mustard, check the carrots and simmer for another 10 minutes or so until cooked through and tender.

Roughly chop the parsley. Taste the soup for seasoning, finish with more sea salt if desired, pepper or apple cider vinegar.

Ladle into bowls and serve.