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You are here: Home / By Diet / Roasted Vegetable Soup with Cabbage

Published October 1, 2018. By Alyssa Brantley 12 Comments

Roasted Vegetable Soup with Cabbage

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  • Vegan
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collage with text of roasted vegetable soup and tray of veggies on a baking sheet

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.

light blue bowl of soup with floral linen and wood spoon

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.

bowl of roasted vegetable soup on a floral linen with a box of Pacific Foods Organic Vegetable Broth

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!

Roasted Vegetable Soup
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
 

Made with only a handful of ingredients and loaded with flavor, this Roasted Vegetable Soup is naturally Dairy Free, Gluten Free and Anti-Inflammatory! 

Course: Lunch, Mains, Soup
Cuisine: American, vegan, vegetarian
Keyword: Cabbage Soup, Pacific Foods Soup, Plant Paradox Soup, Roasted Vegetable Soup, Vegan Soup, Whole30 Soup
Servings: 6 servings
Calories: 391 kcal
Author: Alyssa Brantley
5 from 4 votes
close up of a blue bowl of roasted vegetable soup with cabbage and thyme leaves
Print
Ingredients
  • 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
Instructions
PREP:
  1. Preheat oven to 450F. While oven is pre-heating, begin preparing vegetables.

    ingredients to make Roasted Vegetable Soup on a wood cutting board
  2. Peel sweet potatoes and cut into 1" cubes. 

    peeled and diced sweet potatoes on a wood cutting board with a sharp knife
  3. 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. 

    wood cutting board with quartered fennel about to be sliced with sharp knife
  4. 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.

    baking sheet with sliced fennel and diced sweet potaotes about to go in the oven
  5. While veggies are roasting, peel onion and slice into 8th's. Thinly slice.

    half of an onion quartered and a pile of thinly sliced onion on a wood cutting board with a sharp knife
  6. Trim end of cabbage and remove core. Chop cabbage into small pieces.

    removing the core from a halved green cabbage on a wood cutting board.
COOK:
  1. 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.

  2. 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.

    adding chopped cabbage to a soup pot over medium heat
  3. Transfer roasted fennel and sweet potato to cabbage and onion mixture.

    metal spatula transferring roasted fennel and sweet potato to soup pot of cabbage and onion
  4. Add Pacific Foods Organic Low Sodium Vegetable Broth and stir to combine.

    adding organic vegetable broth to soup pot of vegetables
  5. 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.

    soup pot of vegetables with fresh thyme added in with a wooden spoon on the side
  6. Remove bay leaf and thyme stems (leaves can stay) and serve hot. Taste and adjust salt and pepper if necessary. Enjoy!

Nutrition Facts
Roasted Vegetable Soup
Amount Per Serving (1.5 cups)
Calories 391 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Sodium 613mg27%
Potassium 1325mg38%
Carbohydrates 46g15%
Fiber 11g46%
Sugar 11g12%
Protein 11g22%
Vitamin A 16395IU328%
Vitamin C 70mg85%
Calcium 175mg18%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

close up of a blue bowl of roasted vegetable soup with cabbage and thyme leaves

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.

Pacific Foods Ambassador Partner Badge

Filed Under: By Diet, By Occasion, Course, Dairy Free, Egg Free, Fall, Family Friendly, Football, Freezer Meals, Gluten Free, Grain Free, Kid Friendly, Nut Free, One Pot Meals, Paleo, Plant Paradox, Potluck + Picnic, Primal, Season, Soups, Stews, + Chili, Thanksgiving, Vegan, Vegetarian, Whole30, Winter

EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Reader Interactions

Comments

  1. Zorica Vasic says

    March 13, 2020 at 1:43 pm

    I’m sure that this tastes good. I wonder if I could use sauerkraut instead of cabbage.

    Reply
    • Alyssa Brantley says

      March 19, 2020 at 3:33 pm

      Hey! You can use sauerkraut but note that heating it will kill any enzymes (assuming it is fresh kraut and not pasteurized) and it will add a slightly sour taste to the soup!

      Reply
  2. Rae says

    March 12, 2020 at 9:24 pm

    I found this recipe looking for a way to use up a fennel bulb. I halved the recipe and it was wonderful. Roasting adds great flavor to both the sweet potato and fennel. I look forward to reheating this for lunches this week.

    Reply
    • Alyssa Brantley says

      March 19, 2020 at 3:19 pm

      So happy to hear it Rae!! Thanks for taking the time to let me know 🙂

      Reply
  3. Nicole Vaupel says

    February 9, 2020 at 4:27 pm

    What would be a good sub for the yam/sweet potatoe? I would like to make this lower carb, it looks so good and Im certain my husband would entertain eating it.

    Reply
    • Alyssa Brantley says

      February 13, 2020 at 2:06 pm

      Hey Nicole! Sweet potatoes are a main ingredient for this soup in regards to both taste and texture and I haven’t tested it without them. I have a ton of other soup recipes that are low carb if you want to explore them here.

      Reply
  4. Ronda Gillette says

    October 12, 2018 at 7:52 pm

    I’m making this now! Thanks. I had to make some substitutions for dietary and what’s in the fridge reasons…. I love your recipes and website. Thank you very much from my family to yours. Ronda

    Reply
    • EverydayMaven says

      October 16, 2018 at 12:02 pm

      Thank you SO MUCH Ronda!! You made my morning <3

      Reply
  5. Toni | Boulder Locavore says

    October 4, 2018 at 9:56 pm

    I love this! Looks healthy and delicious!

    Reply
    • EverydayMaven says

      October 11, 2018 at 11:13 am

      Thanks Toni!! We are loving this soup 🙂

      Reply
  6. marcy youker says

    October 3, 2018 at 11:16 am

    very good soup , I love cabbage so it’s perfect, thank you for sharing your recipe!

    Reply
    • EverydayMaven says

      October 4, 2018 at 9:46 am

      I hope you love it Marcy!

      Reply

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