Roasted Red Cabbage Soup

Nika’s PickTOFU+12g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

soup

• 600 g red cabbage
• 200 g hokkaido pumpkin
• 1 red bell pepper
• 1 apple
• 1 red onion
• 2 cloves garlic
• 3 tbsp canola oil
• 2 tsp salt
• 400 g canned tomatoes (canned, diced)
• 1 l vegetable broth
• 1 tsp sweet paprika
• 1/4 tsp chili flakes
• 1 pinch black pepper
• 1/2 lemon juice
• 1/2 tsp marjoram
• 200 ml plant-based cooking cream
• 250 g borlotti beans (cooked or canned)
• fresh dill
• pumpkin seeds

Contains: celery

How to make it

1. Cut the cabbage, pumpkin, bell pepper, and apple into large bite-sized pieces. Finely chop the onion, then peel the garlic and leave it whole.
2. Arrange all the vegetables on a parchment-lined baking sheet, drizzle with oil, and season lightly with salt.

Nutrition