Made with only a handful of ingredients and loaded with flavor, this Roasted Vegetable Soup is naturally Dairy Free, Gluten Free and Anti-Inflammatory! This recipe is created in partnership with Pacific Foods.
Fall is here!!! Are you excited? I am. Fall on the East Coast is one of my favorite seasons. There is so much beauty in the trees and most importantly — it’s SOUP SEASON.
You all know that I am a just a bit soup obsessed. Seriously, I could eat soup for almost every meal.
This Roasted Vegetable Soup with Cabbage is so freaking good. It’s made with just a handful of whole food ingredients and is so warming and hearty.
I partnered with Pacific Foods for this recipe and used their Organic Low Sodium Vegetable Broth to balance out the flavor of the roasted and sautéed vegetables.
Did I mention that this soup is VEGAN, Gluten Free, Dairy Free, Nut Free and Anti-Inflammatory?
You start by roasting some sweet potatoes and fennel and then combining them with sautéed onion and cabbage.
Bring it all together with a few spices, a ton of fresh thyme and Pacific Foods Organic Low Sodium Vegetable Broth.
You are left with a soup that is simple, loaded with flavor and warming for those cozy Fall days.
Did you make this recipe? Please give it a star rating below!
Made with only a handful of ingredients and loaded with flavor, this Roasted Vegetable Soup is naturally Dairy Free, Gluten Free and Anti-Inflammatory!
- 1.5 pounds sweet potatoes peeled and cut into 1" cubes
- 1 pound fennel ends trimmed, quartered and thinly sliced
- 1/4 cup extra virgin olive oil
- 1 teaspoon 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 pounds 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
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Preheat oven to 450F. While oven is pre-heating, begin preparing vegetables.
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Peel sweet potatoes and cut into 1" cubes.
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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.
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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.
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While veggies are roasting, peel onion and slice into 8th's. Thinly slice.
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Trim end of cabbage and remove core. Chop cabbage into small pieces.
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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.
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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.
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Transfer roasted fennel and sweet potato to cabbage and onion mixture.
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Add Pacific Foods Organic Low Sodium Vegetable Broth and stir to combine.
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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.
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Remove bay leaf and thyme stems (leaves can stay) and serve hot. Taste and adjust salt and pepper if necessary. Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
DISCLOSURE: This post is part of a series of posts sponsored by Pacific Foods. Pacific Foods has compensated me for my time to develop this recipe as their 2018 Brand Ambassador for Broths. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.
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