Light, delicious, and nutrient-dense, this Roasted Red Cabbage Soup is filled with flavor! It’s perfect when topped with a dollop of dairy-free yogurt, fresh dill, and toasted squash seeds.
Let’s get some background on this dish, shall we? Years ago, instead of doing what my family usually does, I wanted to make a vegan, Polish, Christmas dinner. There was vegan kielbasa, homemade pierogi, and instead of borscht, I made Red Cabbage Soup.
Since then, just the post about making that soup has been popular on this site! So, I thought it was time to revamp it and make it my own. Adding some more seasonal produce incorporated a variety of flavors (and cleared out my fridge). Then, roasting everything before simmering gave these fruits and veggies much more depth.
To give you an idea of what this soup tastes like, it’s almost a chunky tomato soup, but with a slightly different flavor profile. Make it even more Eastern European with a dollop of plain non-dairy yogurt or sour cream, plus some dill! Because I used the last of my delicata squash from another recipe here, I pan-roasted the leftover seeds. They added some pleasantly crunchy texture, with splashes of garlic salt, to this creamy soup.
Let’s talk about these fresh ingredients, before getting to the Roasted Red Cabbage Soup! Red cabbage and tomatoes are high in vitamins C and K, while also being a good source of manganese. Next, bell peppers are great sources of folate, and vitamins B6, A, and definitely C. It’s so awesome that all it takes is incorporating colorful produce into your diet and to guarantee consuming all kinds of nutrients.
Finally, here it is, the roasted red cabbage soup! Enjoy!
1 year: Couscous-Stuffed Delicata Squash // 2 years: Mini Persimmon Coffee Cakes // 3 years: Chocolate Fudge Frosting // 5 years: Stuffed Seitan Roast // 6 years: Apple Pie Chia Pudding // 7 years: Pumpkin Pie Oatmeal
Red Cabbage Soup
- 5 cups large-chopped red cabbage, Roughly 1/2 large head
- 2 cups large-chopped tomatoes
- 1 1/2 cups chopped red onion
- 1 cup chopped red bell pepper, seeds and stem removed
- 1 cup chopped green bell pepper, seeds and stem removed
- 1 rounded cup chopped pink or yellow apple
- 1 cup chopped winter squash
- 2 cloves peeled garlic
- 1 tablespoon high-temp cooking oil, i.e. sunflower, avocado, or melted coconut oil
- Salt & pepper
- 4 cups vegetable broth
- 1 teaspoon ground paprika
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon crushed red pepper
- 1 tablespoon lemon juice
- Fresh Dill sprigs, optional garnish
- Non-dairy sour cream or plain yogurt, optional garnish
Toasted Squash Seeds
- 1/2 teaspoon high-temp cooking oil
- 1/4 cup dry squash seeds
- 1/4 teaspoon garlic lemon salt
- For the soup, preheat oven to 400F, and line a large baking sheet with parchment paper or a silicone mat. Place cabbage, tomatoes, red onion, bell peppers, apple, squash, and garlic onto baking sheet, drizzle with oil and toss to evenly coat.
- Roast for 30 minutes, stirring veggies around halfway through. Once tender, with lightly-browned edges, transfer baking sheet contents to a large soup pot. Add 4 cups of vegetable broth to pot, and bring to a boil over medium-high heat. Once boiling, adjust heat to medium-low, cover with lid and simmer for 15 minutes.
- Next, in a blender or food processor, carefully puree roughly 1/2 of the fruits/veggies. You can also use an immersion blender, though it may take longer, and not be as smooth.
- Return pureed mixture to the pot, and stir in paprika, marjoram, and lemon juice. Simmer for 5 minutes, while prepping squash seeds. After 5 minutes, season with salt and pepper, to taste.
- For the toasted squash seeds, warm oil in a small pan over medium heat. Once hot, add squash seeds to pan and toast them until golden brown, stirring occasionally, for 3-5 minutes. In the last minute, add garlic lemon salt, and stir to coat seeds evenly.
- Once ready to serve soup, garnish each bowl with a dollop of non-dairy sour cream or plain yogurt, fresh dill, and 1 tablespoon toasted squash seeds.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 374
The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.
Let me know if you end up making this Roasted Red Cabbage Soup by tagging me @veganyackattack or #veganyackattack! Next recipe coming to the blog? Gluten-free Millet Stuffing. YUM!! Don’t miss it, sign up for my newsletter here. <3