Roasted Vegetable Soup with Cabbage

Everyday Maven
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Servings 6
Ingredients
Recipe Ingredients:
  • 1 1/2 lbs. sweet potatoes peeled and cut into 1" cubes
  • 1 lb. fennel ends trimmed, quartered and thinly sliced
  • 1/4 cup extra virgin olive oil
  • 1 tsp. sea salt
  • 30 turns freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 1 large yellow onion cut into eighths and thinly sliced
  • 2 lbs. green cabbage core removed and chopped into small pieces
  • 8 cups Pacific Foods Organic Low Sodium Vegetable Broth
  • 1 bunch fresh thyme
  • 1 dried bay leaf
Instructions
  • 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!