Roasted Red Cabbage and Apple Soup - Vegan
Autumn brings with it a bounty of hearty and flavorful ingredients, perfectly captured in our Roasted Red Cabbage and Apple Soup. This vibrant soup infuses the rich, earthy tones of roasted red cabbage with the sweet tartness of apples, creating a dish that is as comforting as it is nutritious. The combination of these seasonal favorites, blended into a smooth, warming soup, makes it ideal for the cooler months.
Ingrédients
- 1 medium red cabbage, thinly sliced
- 2 tablespoon olive oil
- 3 large apples, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup apple cider
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon dried thyme
- Salt and and pepper to taste
- 1/4 cup plain yogurt (optional for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the sliced red cabbage with 1 tablespoon of olive oil, salt, and pepper. Spread it out evenly on the baking sheet.
- Roast the cabbage in the oven for 20-25 minutes, until tender and slightly caramelized.
- While the cabbage is roasting, heat the remaining olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
- Add the diced apples, vegetable broth, apple cider, cinnamon, nutmeg, and thyme to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Season with additional salt and pepper to taste. Serve hot, optionally garnished with a swirl of plain yogurt.
Nutrition (per 100g)
Serving: 100g | Calories: 180kcal | Carbohydrates: 30g | Protéines: 3g | Fat: 6g | Sucre: 16g
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