Roasted Cabbage Soup Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C). Slice the cabbage into wedges and place them on a baking sheet.
• STEP 2.Drizzle the cabbage wedges with olive oil and season with salt and pepper. Roast for 25-30 minutes or until caramelized.
• STEP 3.Meanwhile, heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and cook until softened.
• STEP 4.Add garlic and cook for another minute. Add the roasted cabbage and vegetable broth. Bring to a boil.
• STEP 5.Reduce heat and simmer for 20-25 minutes or until the vegetables are tender. Season with salt and pepper to taste.
• STEP 6.Serve hot with a dollop of sour cream or Greek yogurt and a sprinkle of fresh herbs.

Cooking Tips

• You can roast the cabbage ahead of time and store it in the refrigerator until ready to use.
• Feel free to add other vegetables like potatoes or bell peppers for extra flavor and texture.
• For a creamier soup, you can blend a portion of the soup using an immersion blender or regular blender.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Garnish the soup with fresh herbs like parsley or dill for added freshness.

Storage and Serving

• Leftovers can be stored in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave before serving.
• Serve hot with a dollop of sour cream or Greek yogurt and a sprinkle of fresh herbs.
• Garnish with fresh herbs like parsley or dill for added freshness.