2 tbsp Turkish red pepper paste (or more tomato paste)
3 cups sliced green cabbage
Instructions
Preheat oven to 425
Chop off the top of the head of the garlic, add a touch of coconut oil, season with salt and pepper and wrap tightly in aluminum foil. In a large silpat-lined baking pan (I used a 9×13 glass baking dish), combine red pepper, fennel, zucchini, carrot, onion, and mushrooms. Dab coconut oil overtop veggies, place in oven to allow it to melt, then stir into the veggies. Season with salt and pepper, cover with foil and roast for 40 minutes, stirring half-way through. Remove foil and continue to roast another 10 minutes, to allow the vegetables to brown.
Meanwhile, reserve half of the white beans and set aside. Add the other half of the beans to a food processor and puree until smooth.
In a large pot, add pureed beans, vegetable broth, tomato paste, red pepper paste and beans. Bring to a boil, reduce heat and allow to simmer. Once your roasted vegetables are ready add them to the pot. Remove cloves of roasted garlic and smush to make a puree. Add this to the soup as well. Add the cabbage and cook for an additional 10 minutes.
Originally Submitted
3/20/2013
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