Farm-To-Table Potato, Cabbage & Roasted Garlic Soup with Kale Chip Croutons
It’s time to enjoy the comfort of fall harvest, which means soup season is here on the farm. With all the delicious fall produce ahead, we are looking forward to enjoying all the flavours it brings. My family really enjoys soups, especially with the chilly weather here. They especially love it when I pack their thermos with hearty goodness. This farm-to-table Potato & Cabbage Soup is hearty and made with local in season veggies and with the addition of Kale chip croutons, it makes it perfect to warm up to this cold season. It’s simple to make and the whole family will enjoy it.
Here is to comfort food and hearty soups!
1 bunch kale, stems removed and torn into bite size pieces
2 tbsp. olive oil
1 whole garlic bulb
5 cup vegetable broth
5 medium potatoes, mix of red and white with skin on, cut in ½ inch cubes
3 tbsp. olive oil
1 medium onion, diced
4 cup shredded green cabbage
Salt and fresh ground pepper
Preheat oven to 375 F. Line a large baking sheet with parchment paper.
Add kale pieces on baking sheet and toss with 1 tbsp. of oil and season with salt and pepper. Bake for 10-15 minutes until edges are brown and crispy. Remove and set aside to cool.
Trim top of garlic bulb slightly, just expose the tops of the garlic. Drizzle with 1 tbsp. of oil, wrap tightly with foil and place in the heat oven with kale chips. Bake garlic for 30-35 minutes until soft.
In a large sauté pan, heat oil over medium heat. Add onions and sauté for 2-3 minutes until soft and translucent. Add cabbage and season with salt and pepper. Saute for 6 -7 minutes until cabbage has softened and is slightly golden.
To make the soup, in a large soup pot, bring vegetable stock to a boil, reduce heat to medium-low to simmer and add potatoes. Simmer for 4--5 minutes until potatoes have slightly softened but still el dente. Remove roasted garlic from skin and add to soup with cabbage mixture. Cook for another 4-5 minutes until potatoes have softened, season with additional salt and pepper if required.
Serve in deep bowls and top with kale chip croutons.
SERVINGS 6 -8 | PREP & COOK TIME 45 minutes.