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Rainbow Vegetable Soup

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Rainbow Vegetable Soup

Rainbow Vegetable Soup

Jessica Braider
These colorful cool weather vegetables keep you warm and healthy and fill you up with fiber and soothing liquid without loading you up with calories. We think it tastes even better on day two, so it’s a good one to make ahead and enjoy on an extra busy night. “My 5-year-old told me that the soup looked ‘yuk’ when I was making it- but AFTER he tasted it, he asked for two more servings! My 3-year old also had two bowls!” reported Scramble recipe tester Jamila Mergerson.
Cook Time 30 mins
Total Time 30 mins
Servings 4 servings

Ingredients
  

  • 1 Tbsp. extra virgin olive oil
  • 1/2 tsp. dried rosemary
  • 1/2 - 1 yellow onion diced about 1 cup
  • 1/4 in head purple cabbage thinly sliced, then cut the thin sliceshalf 2 cups
  • 2 cloves garlic minced, about 1 tsp.
  • 1 sweet potato peeled and diced 2 cups
  • 1 cup frozen shelled edamame
  • 4 cups reduced-sodium chicken or vegetable broth (or use any variety)
  • 1 - 3 tsp. apple cider vinegar
  • 1/4 cup grated Parmesan cheese for serving

Instructions
 

  • Heat a stockpot over medium heat, and when it is hot, add the oil. When the oil is hot, add the rosemary, onions, and cabbage and sauté them, stirring occasionally until softened, 5 – 7 minutes.
  • Add the garlic and sweet potatoes and sauté them for 2 more minutes, then stir in the edamame and the broth.
  • Bring it to a boil and reduce the heat to simmer it for about 8 minutes until the sweet potatoes are fork tender.
  • Stir in the vinegar. Serve it immediately topped with plenty of freshly ground black pepper and the cheese, or refrigerate it for up to 3 days, or freeze it for up to 3 months.

Slow Cooker Directions

  • Omit the oil. Combine all remaining ingredients except the vinegar and cheese in the slow cooker. Cook on low for 8 - 10 hours or on high for 4 - 5 hours. Stir in the vinegar and serve topped with the cheese, as directed. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Dice the onion, slice the cabbage, peel the garlic, peel and dice the sweet potato, grate the cheese if necessary and refrigerate, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Double the garlic and serve the soup with plenty of freshly ground pepper.
Tip: The purple cabbage in this recipe gives the soup some colorful appeal. If you happen to already have green cabbage, that would work in this soup, as well. Regardless of the color, cabbage is high in fiber and nutrients and low in calories. Eating just one cup of cabbage provides 4 percent of the recommended daily intake of 8 vitamins and minerals.
Nutritional Information Per Serving (% based upon daily values): Calories 230, Total Fat: 10g, 15%; Saturated Fat: 2g, 10.5%; Cholesterol: 6mg, 2%; Sodium: 276mg, 11.5%; Total Carbohydrate: 26g, 8.5%; Dietary Fiber: 7g, 26.5%; Sugar: 8g; Protein: 13g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Fall, Freezer-Friendly, Gluten-Free, High Fiber, Kid-Friendly, Low Fat, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Soups & Stews, Vegan, Vegetarian, Winter
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