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Add 1 tbsp butter to a large pot over medium-high heat. Sauté the onion, carrots and celery for about 4 minutes then add in garlic and stir for 30 seconds, until fragrant. Add in the cabbage and stir to combine.
Pour in canned tomatoes and broth then bring to a boil. Add in the crushed fennel seeds, coriander, cumin, salt and pepper then stir to combine.
Reduce heat to medium-low and cover. Cook for about 20 to 25 minutes, until vegetables are tender.
Once cooked, garnish with parsley and serve. Enjoy!