Roasted Potato And Cabbage Soup
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3large baking potatoes, peeled and cut into ½-inch cubes
- 4teaspoons salt
- Freshly ground pepper to taste
- Olive oil spray
- 1head Napa cabbage, cored and cut into eighths
- 4cups chicken broth (see recipe)
- 3teaspoons minced Italian parsley
Nutritional analysis per serving (4 servings)
348 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 65 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 15 grams protein; 1700 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Place the potatoes in a roasting pan and toss with 1 teaspoon of the salt and pepper to taste. Spray lightly with the olive oil. Roast until tender, tossing from time to time, about 40 minutes.
- Step 2
Heat a large cast-iron skillet over medium heat until hot. Add the cabbage wedges and cook, turning frequently, until soft and edges are browned, about 20 minutes. Remove the cabbage from the pan and slice it into thin strips. Season with 1 teaspoon of the salt.
- Step 3
Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Mound the cabbage in the center of each of 4 soup plates. Top with the roasted potatoes. Ladle the broth around the cabbage and potatoes, sprinkle with parsley and serve immediately.
Private Notes
Comments
Pretty good. This one you need quality ingredients for. Very easy on a weeknight
I made this soup with boxed chicken broth (ok, I felt lazy) and it came out fine. I added salt and pepper and some grated parmesan cheese. It's light and brothy. I actually ate it the day after making it - probably best eaten right away - but it was good nonetheless. I kept the cooked potatoes and cabbage separate in the fridge and just reheated some with the broth. I can imagine doing this with any roasted vegetables you have on hand if you want a change from a rice bowl of salad.
Hmmm. The secret must be in the broth.
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