ROASTED RED CABBAGE SOUP
Light, delicious, and nutrient-dense, this Roasted Red Cabbage Soup is filled with flavor! Top with a dollop of dairy-free yogurt, fresh dill, and a few roasted squash seeds.
Provided by Jackie Sobon of Vegan Yack Attack
Categories Dinner
Time 1h5m
Number Of Ingredients 20
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- Once ready to serve soup, garnish each bowl with a dollop of non-dairy sour cream or plain yogurt, fresh dill, and 1 tablespoon toasted squash seeds.
Nutrition Facts : Calories 374 calories
ROASTED RED PEPPER AND CABBAGE SOUP
Time 3h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Remove the stems and seeds from the red bell peppers. Cut the peppers into 2-inch-wide strips. Place skin-side down on a baking sheet. Spread the olive oil over the pepper strips. Place in oven and bake for 30 minutes or until the peppers are lightly blackened on the edges. Remove the skin from the onion and chop into 1/4-inch pieces. Clean the carrots and chop into 1/4-inch rounds. Remove the skin from the garlic and mince. Tear the cabbage leaves into pieces about 3 inches square. Clean the zucchini and cut into 1/2-inch pieces. Cut the roasted red pepper pieces into 1-inch squares. Add all the ingredients to a large stockpot. Bring to a boil, cover, and cook for 20 minutes. Reduce heat to medium-low and simmer for 2 hours.
Nutrition Facts :
CABBAGE AND ROASTED PEPPER SOUP
My first recipe was a simple cabbage soup made with canned tomato soup. That's right: soup was a main ingredient in my first soup. This one is an attempt to capture the essence of that soup, but with better ingredients.The roasted red pepper adds an element not normally found in cabbage soup. The red cabbage darkens the soup and lends a striking purple color. Warning: the chipotle makes this a spicy soup, so remove the seeds if you want it less spicy. Don't omit the pepper, since the smokiness plays well with the other ingredients.
Provided by Late Night Gourmet
Categories Peppers
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat vegetable stock and diced tomatoes on medium heat.
- While the stock and tomatoes cook, start your barbecue grill and keep on medium-high heat. Coat bell pepper, roma tomato, and onion slices with olive oil and place on the grill. Turn vegetables over once to get grill marks. Some blackening is expected and even desirable.
- Chop vegetables from the grill and chipotle pepper in small pieces and add to the pot. Add diced garlic to the pot. Using an immersion blender, puree all the ingredients (or use a food processor in batches and return to the pot).
- Stir in diced dill, coriander, salt, and pepper. Add chopped cabbage. Cook for 30 minutes, stirring occasionally.
- Lower heat to a simmer and cover, cooking for another 30 minutes or until the cabbage is soft.
Nutrition Facts : Calories 68.7, Fat 1.3, SaturatedFat 0.2, Sodium 1190.6, Carbohydrate 14, Fiber 4.2, Sugar 7.6, Protein 2.8
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