Sound pretty fancy, huh? Well, It was a little more work than some other things I’ve made lately, but not hard really, just took a little more time (translation: I didn’t wait to start dinner until I was so hungry I couldn’t make anything that took more than 7 minutes.) This soup was inspired by 2 recipes in one of my favorite cookbooks, Love Soup,
I used to use it a lot in the old days, before all my eating restrictions. I still use a couple of recipes. It is all vegetarian and some of it is vegan, but a lot of the recipes take some work to make them edible for me and some just wouldn’t be the same. One of our favorites was pickle soup, which is made with barley (aka gluten), which I highly recommend if you can eat it. And another one we really like –and still eat—is deconstructed hummus soup.
I made the preserved lemons for something I made a while ago–I don’t remember what it was–but they were easy and are really delicious, although you could easily use lemons and salt instead. If you want to try, here’s the recipe I used for the quick preserved lemons.
Anyhow, here’s the recipe:
Roasted Cabbage-Beet-Potato Soup with (quick) Preserved Lemon
1 head cabbage, sliced into wedges then cut in half
4 beets, chopped into large chunks
2 potatoes, chopped into large chunks
1 onion, chopped
1 quart vegetable broth
1 quart water
1/4 cup chopped fresh dill
2 Tablespoons chopped parsley
1/2 bunch ( or a whole bunch if you like more greens) chopped kale or other greens (if you use kale or other green with a hard stem, remove the stem before chopping–just tear it out of the leaf and discard or save for soup stock)
1 preserved lemon, chopped, or juice of 2 lemons plus peel, or more to taste
- Make the preserved lemons first, if you’re making them (see link above)–the day before or in the morning as they bake low and slow.
- Preheat oven to 375.
- Place chopped cabbage on a baking tray. Drizzle with olive oil and stir to coat. Sprinkle lightly with salt.
- Place beets and potatoes on another baking tray. Drizzle with oil and stir to coat. Sprinkle lightly with salt.
- Bake for about one hour, stirring after about 1/2 hour and then every 10 minutes or so until they are soft and nicely browned.
- Remove from oven and set aside to cool.
- Heat another 3 Tablespoons of oil in your soup pot. Add onion and brown over medium heat.
- While the onion browns, you can chop the cabbage, beets and potatoes into smaller pieces. You could chop the veggies smaller initially ad skip this step (and roast them for a shorter time). But I did it this way because I didn’t want my soup to be too chewy.
- Add the broth and water to the pot along with the roasted vegetables. Bring to a boil.
- When it’s boiling, add the greens. Reduce heat to simmer (cover the pot or not, as you wish) and simmer for 10 minutes or so until the greens are nice and soft.
- Add the herbs and preserved lemon or lemon juice.
- Taste and adjust seasonings–add more lemon juice or salt or preserved lemon until it tastes delicious. Please remember that the preserved lemons are quite salty, so you probably won’t need to add a lot of salt if you use them.