Roasted Vegetable Soup with Cabbage | Pacific Foods® Recipes

Ingredients

• 1 1/2 pounds sweet potato, peeled and cut into 1 inch cubes
• 1 pound fennel bulb, ends trimmed, quartered and thinly sliced
• 1/4 cup extra virgin olive oil
• 1 teaspoon sea salt
• 30 dashes freshly ground black pepper
• 1 large yellow onion, cut into eighths and thinly sliced
• 2 green cabbage, core removed and chopped into small pieces
• 8 cups Pacific Foods® Organic Low Sodium Vegetable Broth
• 1 bunch fresh thyme leaves
• 1 dried bay leaf