Roasting raw vegetables brings out flavor as their natural sugars caramelize. This technique is used for this delicious roasted cabbage and carrot soup.
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Roasted Cabbage and Carrot Soup
INGREDIENTS
1 1/2 cups water
½ cup barley
Salt to taste
4 tablespoons olive or avocado oil
2 cups coarsely chopped raw cabbage
2 cups thinly sliced carrots
1 medium onion chopped
1 tablespoon tomato paste
One 28 ounce can (3 cups) chopped plum tomatoes
2 cups chicken broth
Grated Parmigiano Reggiano cheese
DIRECTIONS
Cook the barley in the 1 1/2 cups of water until it is tender; drain and set aside. Add salt to taste.
Pour 2 tablespoons of the olive oil into a medium size bowl. Add the cabbage and toss well to coat. Transfer the cabbage to a parchment lined baking pan and spread out using half the pan. Add 1 tablespoon of the remaining olive oil to the bowl and stir in the carrots, coating them well. Transfer them to the baking sheet with the cabbage spreading out the slices.
Place in a 375F preheated oven and cook until the carrots soften and the cabbage begins to brown.
Meanwhile pour the remaining 1 tablespoon of olive oil into a soup pot. Over low heat, cook the onions until they begin to wilt. Stir in the tomato paste and coat the onions well. Slow-cook until onions turn dark red. Add the cabbage and carrots and stir in the chopped tomatoes and broth and bring to a boil. Reduce heat to medium, cover, and cook for 5 minutes. Stir in the barley. Add salt and pepper to taste. Serve hot and sprinkle cheese on top. Serves 6
For more vegetable recipes: “Ciao Italia! Plant, Harvest, Cook!”
