Rustic Cabbage and Root Vegetable Soup
Rustic Cabbage and Root Vegetable Soup is humble, earthy, sweet and sour and so satisfying on a winter night.
Servings: 8
Ingredients
- 2 tablespoons canola oil
- 1 large onion chopped
- 4 cloves garlic chopped
- 3 medium carrots chopped
- 2 medium turnips or 1 medium rutabaga, peeled and cubed
- 1 large red bell pepper chopped
- 4 cups shredded green cabbage approximately 1/2 head
- Salt
- 1 tablespoon dried dill
- 10 pitted prunes chopped
- 1/2 cup golden raisins
- 8 cups vegetable broth
- 1 can (28-ounce) whole tomatoes undrained
- 1 tablespoon honey
- 1 tablespoon cider vinegar
- Freshly ground black pepper to taste
- 1/4 cup chopped parsley
- Sour cream or plain yogurt optional
Instructions
- Heat oil over medium-high heat in a large nonreactive soup pot or Dutch oven. Add the onions and garlic, reduce heat to medium and cook 5 to 6 minutes, stirring often or until onion begins to soften.
- Add the carrots, turnips and red bell pepper and saute another 5 to 6 minutes, stirring often.
- Add the cabbage, sprinkle with salt and cook 5 to 6 minutes, stirring often.
- Add the dill, prunes, raisins and vegetable broth. Using kitchen shears, coarsely chop the tomatoes into small pieces in the can. Add to soup. Bring to a boil, reduce heat to medium-low, cover and simmer 30 to 40 minutes. Add honey, cider vinegar, salt and black pepper to taste. Top with fresh parsley.
- Serve with sour cream or plain yogurt if desired.
Notes
MAKE AHEAD:
- Can be made 1-2 days ahead of time.
- Reheat on the stovetop or microwave.
- Freeze in portions in airtight containers as desired for 2-3 months.
- Thaw in the refrigerator or microwave. Reheat on the stovetop or in the microwave.
Nutrition
Serving: 1 | Calories: 153kcal | Carbohydrates: 30g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 988mg | Potassium: 453mg | Fiber: 4g | Sugar: 19g | Vitamin A: 5277IU | Vitamin C: 52mg | Calcium: 59mg | Iron: 1mg