Roasted Cabbage and Cauliflower Soup with Bacon

25 Nov
Roasted Cabbage and Cauliflower Soup with Bacon

Roasted Cabbage and Cauliflower Soup with Bacon

This soup can be very simple to make, but I was in an adventurous mood yesterday and added about an hour’s time overhead to the preparation. Add another three hours to that if you include the turkey stock I used for the soup made prior with the leftover turkey carcass. And no, I didn’t have to roast the cabbage and cauliflower in the oven before adding it to the stock, but it seemed like a good idea. While I was waiting for the veggies to finish roasting, I then decided I wanted to cook up some bacon in the soup pot so I’d have some flavorful oil for sauteing the the rest of the veggies. And then I would also have some crispy bacon as a garnish. While my husband griped about missing his football game graciously helped me strain the soup stock, he asked if I was going to put turkey in the soup. What? Can’t you see I’m cooking bacon? He felt the soup needed more protein, so he suggested a can of white beans. Sounded good to me! Once all the ingredients (including a generous dose of cumin and paprika) came together and were simmering in the pot, I felt the soup needed a touch more color so added a can of undrained diced tomatoes. Now I felt the soup was complete. All was good.

Prepping the Veggies and Bacon

Prepping the Veggies and Bacon

Roasted Cabbage and Cauliflower Soup with Bacon

1/2 head large cabbage (or 1 small)
1 small head cauliflower
Spray oil
Ground black pepper
6 strips of thick-sliced bacon, chopped
1 cup chopped celery
1 cup chopped carrots
1 cup chopped sweet onion
2 teaspoons minced garlic
8 to 10 cups turkey or chicken broth
2 teaspoons cumin
2 teaspoons Hungarian sweet paprika
Ground black pepper to taste
1 can white beans, drained and rinsed
1 can low sodium diced tomatoes, undrained

Roasted Cabbage and Cauliflower

Roasted Cabbage and Cauliflower

Preheat oven to 400 degrees. Spray a large foil-lined baking sheet with oil. Cut the cabbage into thin slices and place on half the sheet, then chop and separate the cauliflower into small florets and place on the other half. This gets a bit tight but I got it all squished on there. Spray with olive oil and generously grind black pepper over the top. Cook in the oven for about 20 to 25 minutes, until just starting to brown but not blackened. Meanwhile, chop up the celery, carrots and onion and set aside. Now chop up the bacon and add to a large soup pot. Cook the bacon until brown and crispy, then remove and place on a paper towel-lined plate to drain. Reserve two tablespoons of the bacon grease, then wash and dry the pot and return it to the stove. Heat the reserved grease on medium and add the chopped veggies.  Cook for about 10 minutes, then add the garlic and cook for a few more minutes. Now add the cabbage and cauliflower and cook for about five more minutes, stirring often. Now add enough turkey or chicken stock to cover about one inch. Now toss in about half the cooked bacon. Add the seasonings, bring to a low boil, then cover and simmer on low for about a half hour. Lastly, add the white beans and tomatoes, then simmer for about 15 more minutes or until ready to eat. Oh, I almost forgot! At the last minute I decided to puree about three cups of the soup in the blender to make the base a little creamier. Add the puree back to the soup pot. To serve, ladle into bowls or large mugs and garnish with the reserved bacon pieces. This would be really good with some crusty French bread, but we only had crackers. Either way, this is a filling soup that tasted even better the next day for lunch. To simplify this recipe, you can skip roasting the veggies and/or omit the bacon altogether.

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