Instructions

• Preheat your oven to 400°F (200°C).

• Spread the chopped cabbage and quartered pears on a large baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat. Sprinkle lightly with salt and pepper.

• Roast in the oven for 25-30 minutes, or until the cabbage is softened and lightly charred at the edges, and the pears are tender and slightly caramelized. Stir once or twice during roasting for even cooking.

• While the cabbage and pears are roasting, place the diced purple potato in a small pot and cover with water. Add a pinch of salt and bring to a boil.

• Cook the potato until tender, about 10-12 minutes. Drain and set aside.

• While the cabbage and pears are roasting, heat a pot over medium heat. Add a small amount of olive oil, then sauté the diced onion until translucent, about 5 minutes.

• Add the minced garlic, ground ginger, thyme, rosemary, and sage, and cook for another 1-2 minutes, stirring frequently until fragrant.

• Once the cabbage and pears are done roasting, add them to the pot with the onions and herbs.

• Add the cooked purple potato to the pot.

• Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.

• Remove the pot from heat and use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender, blending until smooth. Be cautious of hot liquids!

• Stir in the milk, apple cider vinegar, parsley, and marjoram.

• Season with additional salt and pepper to taste.