I began roasting cabbage a while ago and it seems to be trending again. It turns out roasted cabbage is also really great in a warm bowl of soup. I've been wanting to try this for months, and I finally did it.

The special thing about this soup is the umami that is created by adding a Parmesan cheese rind and mushrooms. Even if you're eating dairy-free, adding the Parmesan rind lends flavor and it's removed after the soup is done simmering. The chopped carrot and leeks give it a subtle sweetness.

Another thing I love is the shredded roasted cabbage, which serves as a kind of soft noodle, adding additional texture and flavor. I also use shredded cabbage as noodles in my Pad Thai recipes. I shred the cabbage with a mandoline slicer, but feel free to chop or shred it in a way that works for you. You can use a food processor or knife and cutting board also.

Blanching the parsley softens it and preserves the color before making the gremolata. If you're not a fan of parsley you can add some chopped spinach to the soup towards the end of the simmer.

This soup is easy to prepare ahead of time and then reheat when the roasted cabbage is ready. You can freeze the soup if you'd like but the cabbage is best made at the time of dining, or stored in the refrigerator for a day or so and lightly reheated before adding it to soup. Hope you enjoy it!