Roasted Cabbage Soup Recipe

Recipe By Slurrp

Roasted Cabbage Soup is a comforting and nutritious soup that is perfect for cold winter days. The cabbage is roasted until caramelized, then simmered with onions, carrots, celery, and vegetable broth. This soup is packed with vitamins and minerals, and it has a rich and savory flavor. Serve it with a dollop of sour cream or Greek yogurt and a sprinkle of fresh herbs for a delicious and satisfying meal.

4.8
29 Rating -
Rate
Non Vegdiet
45minstotal
25minsPrep
20minsCook
45m.total
25m.Prep
20m.Cook
Roasted Cabbage Soup
plan
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ingredients serve

Ingredients for Roasted Cabbage Soup Recipe

  • 0.13 Small Head Of Cabbage
  • 1/4 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • 0.13 Onion, Diced
  • 1/4 Carrots, Diced
  • 1/4 Celery Stalks, Diced
  • 0.38 cloves Cloves Garlic, Minced
  • 3/4 cup Vegetable Broth
  • as required Sour Cream Or Greek Yogurt For Serving
  • as per your need Fresh Herbs For Garnish

Directions: 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.
Nutrition
value
469
calories per serving
38 g Fat29 g Protein3 g Carbs3 g FiberOther

Current Totals

  • Fat
    38g
  • Protein
    29g
  • Carbs
    3g
  • Fiber
    3g

MacroNutrients

  • Carbs
    3g
  • Protein
    29g
  • Fiber
    3g

Fats

  • Fat
    38g

Vitamins & Minerals

  • Calcium
    70mg
  • Iron
    3mg
  • Vitamin A
    926mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    42mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    19mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    62mg
  • Manganese
    < 1mg
  • Phosphorus
    303mg
  • Selenium
    29mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp