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Roasted Red Cabbage Soup

Yield: 4-6 Servings | Prep Time: 1hr 5min | Source: www.veganyackattack.com

Ingredients:

  • 5 cups large-chopped red cabbage (1/2 large head)
  • 2 cups large-chopped tomatoes
  • 1 1/2 cups chopped red onion
  • 1 cup chopped red bell pepper seeds removed
  • 1 cup chopped green bell pepper seeds removed
  • 1 rounded cup chopped pink or yellow apple
  • 1 cup peeled, chopped winter squash
  • 2 cloves peeled garlic
  • 1 tablespoon high-temp cooking oil
  • Salt & pepper
  • 4 cups vegetable broth
  • 1 teaspoon ground paprika
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon lemon juice
  • Fresh dill sprigs optional garnish
  • Sour cream or plain yogurt (optional)
  • 1/4 cup dry squash seeds
  • 1/4 teaspoon garlic lemon salt

Instructions:

  1. For the soup, preheat oven to 400F, and line a large baking sheet with parchment paper or a silicone mat. Place cabbage, tomatoes, red onion, bell peppers, apple, squash, and garlic onto baking sheet, drizzle with oil and toss to evenly coat.
  2. Roast for 30 minutes, stirring veggies around halfway through. Once tender, with lightly-browned edges, transfer baking sheet contents to a large soup pot. Add 4 cups of vegetable broth to pot and bring to a boil over medium-high heat. Once boiling, adjust heat to medium-low, cover with lid and simmer for 15 minutes.
  3. Next, in a blender or food processor, carefully puree roughly 1/2 of the fruits/veggies. You can also use an immersion blender, though it may take longer, and not be as smooth.
  4. Return pureed mixture to the pot, and stir in paprika, marjoram, and lemon juice. Simmer for 5 minutes, while prepping squash seeds. After 5 minutes, season with salt and pepper, to taste.
  5. For the toasted squash seeds, warm oil in a small pan over medium heat. Once hot, add squash seeds to pan and toast them until golden brown, stirring occasionally, for 3-5 minutes. In the last minute, add garlic lemon salt, and stir to coat seeds evenly.
  6. Once ready to serve soup, garnish each bowl with a dollop of sour cream or plain yogurt, fresh dill, and 1 tbsp. toasted squash seeds.