Paleo Recipe - Roasted Red Cabbage Soup

By
Oct 8, 2013
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This roasted red cabbage soup is the perfect soup to enjoy on a cold winter day. Though it is not heavy, it is full of flavor and healthy vegetables which will help to warm you up and keep you feeling satisfied. For an even heartier soup, try adding a chopped sweet potato or parsnip. You can also experiment with adding meat to this recipe – try some hot Italian sausage or ground beef.

Paleo Recipe - Roasted Red Cabbage Soup

Course: Lunch or Dinner
Prep Time: 10 minutes
Servings: 4 to 6
Cook Time: 1 ½ hours 

Ingredients:

1 small head red cabbage
1 large yellow onion, sliced thin
3 tbsp. extra virgin olive oil
Salt and pepper to taste
1 tbsp. minced garlic
2 cups chopped carrots
1 cup chopped celery
1 cup chopped green pepper
5 cups organic vegetable stock
1 cup unsweetened coconut milk
3 tbsp. fresh chopped dill

Directions:

  1. Preheat your oven to 375°F. 
  2. Core the cabbage and slice it thin. Place the sliced cabbage in a large bowl.
  3. Add the sliced onions to the cabbage and toss with 2 tbsp. olive oil.
  4. Spread the cabbage and onion on a large rimmed baking sheet and season with salt and pepper to taste.
  5. Roast the cabbage and onion for 30 to 35 minutes, flipping once halfway through.
  6. Heat the remaining 1 tbsp. olive oil in a stockpot over medium heat.
  7. Add the minced garlic and cook for 1 minute.
  8. Stir in the carrots and cook for 5 to 7 minutes until they start to become tender.
  9. Add the celery and green pepper and cook for 3 minutes more, stirring.
  10. Whisk in the vegetable stock and bring to a boil.
  11. Stir in the roasted cabbage and onion then reduce heat and simmer, covered, for about 15 minutes.
  12. Drizzle in the coconut milk while stirring and ladle into bowls.
  13. Garnish with chopped dill to serve.

Paleo Cooking Tip: For additional flavor, try caramelizing the onions and carrots before adding them to the soup. Roast the cabbage by itself and chop the carrots into thin strips. Combine the carrots and onions in a skillet with 1 tbsp. olive oil over medium-low heat and cook, stirring, for 20 to 30 minutes until the onions are caramelized. Add the onions and carrots to the soup just before simmering it for the last 15 minutes.

If you want to include this recipe in your custom paleo meal plan then take advantage of a free trial of PrimalPal. You can create a meal plan for your week with the click of a button and customize it however you want.

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