Roasted Vegetable Soup With Cabbage Recipes

ROASTED VEGETABLE SOUP

Steps:

• Preheat the oven to 475 degrees F.
• Add the zucchini, yellow squash, onion and bell peppers to a large mixing bowl and toss with the olive oil, oregano, thyme, salt, pepper and garlic until coated. Divide the vegetables between 2 baking sheets and arrange them in a single layer. Roast, turning the vegetables halfway through, until they start to deepen in color and are slightly tender, about 10 minutes.
• Add the roasted vegetables to the bowl of a slow cooker along with the stock, stewed tomatoes, cream and bay leaf. Set the slow cooker to low and cook for 3 hours.
• Remove the bay leaf, add the lemon juice and, using an immersion blender, pulse to blend the soup until you achieve a smooth and rustic texture. Stir, taste and adjust the seasoning as needed.
• Serve in a bowl garnished with the chopped parsley. If freezing, cool the mixture completely, then transfer to freezer-safe bags, seal and place in freezer.

ROASTED VEGETABLE SOUP

Steps:

• In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
• Serve with Brioche Croutons and a drizzle of good olive oil.
• Preheat the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.
• Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
• Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.

ROASTED VEGETABLE SOUP WITH CABBAGE

Steps:

• Preheat oven to 450Fahrenheit. While oven is pre-heating, begin preparing vegetables.
• Peel sweet potatoes and cut into 1" cubes.
• Trim fennel ends and greens off. Quarter fennel and thinly slice. Combine diced sweet potatoes and fennel in a mixing bowl. Toss with 1/4 cup of EVOO, 1 tsp sea salt and 30 to 35 turns of freshly ground black pepper.
• Transfer fennel and sweet potatoes to a baking sheet and place in the oven for 40 minutes, flipping the vegetables at least once halfway through the cook time.
• While veggies are roasting, peel onion and slice into 8th's. Thinly slice.
• Trim end of cabbage and remove core. Chop cabbage into small pieces.
• Heat a large soup pot over medium heat. Once hot, add remaining 1/4 cup of EVOO and then sliced onion along with a pinch of salt and pepper. Cook 6 to 8 minutes, stirring occasionally, until onions are softened and fragrant but not brown.
• Add chopped cabbage to onions and cook an additional 6 to 8 minutes, until cabbage begins to soften and reduces in volume by about half.
• Transfer roasted fennel and sweet potato to cabbage and onion mixture.
• Add Pacific Foods Organic Low Sodium Vegetable Broth and stir to combine.
• Bring to a low boil. Once boiling, add dried bay leaf and entire bunch of fresh Thyme. Immediately lower to a simmer and cook, uncovered for 10 to 15 minutes.
• Remove bay leaf and thyme stems (leaves can stay) and serve hot. Taste and adjust salt and pepper if necessary. Enjoy!

CABBAGE AND ROASTED PEPPER SOUP

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.

ROASTED VEGETABLE SOUP

Steps:

• Preheat oven to 425 degrees. In roasting pan, toss tomatoes with leeks, carrots, garlic, and oil. Season with salt and pepper. Roast in a single layer (tomatoes cut sides down) until tender, 1 hour. Using tongs, peel off tomato skins.
• In saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes.
• In batches, puree in blender. Stir in basil.