Oven-roasting the potatoes until they are golden and the onion until they are almost caramelized really brings out the flavor and makes this soup unique. It is easy to make, flavorful, hearty, healthy, warm, and delicious. My toddlers loved this soup except they picked out the cabbage.
Ingredients:
- 3 potatoes
- 1 head of broccoli
- 1onion
- 3 cans vegetable broth
- ½ head of cabbage
- Concord farms original roasted potato seasoning
Directions:
- Preheat the oven to 450 degrees Fahrenheit.
- Wash and dice the potatoes, dice the onion, and spread evenly on a lightly greased baking sheet. Sprinkle with potato seasoning (about 1/6 of package).
- Cut the cabbage into one inch cubes and spread evenly on another lightly greased baking sheet. Sprinkle with potato seasoning (about 1/6 of package).
- Place baking sheets into the oven for about 10 minutes, stir/flip veggies then continue roasting until potatoes are golden brown and cabbage is tender (about 10 more minutes).
- While the veggies are roasting in the oven, start boiling the broth in a large saucepan.
- Wash and chop the head of broccoli into bite sized pieces and place in the broth to boil.
- When the broccoli is tender, add the roasted veggies and stir.
Variation:
You can add cooked leftover pasta in the last step or add uncooked pasta with the broccoli.