Roasted Peach & Sage Cabbage Soup
This roasted peach & sage cabbage soup blends the sweet depth of caramelized peaches with the earthy flavor of roasted cabbage. Fresh sage ties it all together in a light but cozy broth that’s perfect for early fall.
Ingredients
- One medium green or savoy cabbage about 2 pounds, cut into wedges about 3 inches at the widest point
- Four ripe peaches peeled and sliced into wedges about three-quarters of an inch thick
- Three tablespoons olive oil divided
- One large yellow onion diced
- Three garlic cloves minced
- Six cups vegetable broth or chicken broth if preferred
- Eight to ten fresh sage leaves whole or chopped
- One teaspoon kosher salt plus more to taste
- One-half teaspoon black pepper plus more to taste
- One tablespoon apple cider vinegar optional, for brightness
Instructions
- Preheat the oven to 400°F.
- Arrange the cabbage wedges on a baking sheet and drizzle with one and one-half tablespoons of olive oil, then sprinkle with salt and pepper.
- Place the peeled peach wedges on a separate baking sheet and drizzle with one tablespoon of olive oil, then sprinkle with salt and pepper.
- Roast the cabbage for 20 to 25 minutes, flipping halfway through, until the edges are browned and crisp.
- After the cabbage has roasted for 10 minutes, add the peaches to the oven and roast for about 15 minutes until lightly caramelized.
- Remove the cabbage from the oven, let it cool for a few minutes, then cut it into bite-size chunks.
- Warm the remaining one-half tablespoon of olive oil in a large soup pot over medium heat.
- Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for 1 more minute, stirring often.
- Pour in the vegetable broth.
- Add the chopped roasted cabbage, roasted peach wedges, and fresh sage leaves.
- Season with the teaspoon of kosher salt and the half teaspoon of black pepper.
- Simmer gently over medium-low heat for 15 minutes to allow the flavors to blend.
- Taste the soup and adjust seasoning.
- If the flavor needs brightening, stir in the tablespoon of apple cider vinegar.
- Ladle the soup into bowls and serve warm.