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

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