Red cabbage soup tastes as good as it looks. In fact, peppery red cabbage, when combined with just the right combination of spices, is delightfully sweet and tangy. Ready in under 30 minutes, this is a soup that's packed with nutrients. And, as an added bonus, kids love the vibrant purple color, so it's a great way to sneak some nutrients into your picky eater's diet.
Red cabbage is one of the most tasty and versatile vegetables around. This hearty winter veg is best known for featuring in coleslaw recipes and stews. It's lush purple color also make it a great addition to sandwiches, wraps and summer rolls.
So, why not turn this much loved veg into a creamy, tangy soup? I'm delighted to say that this my new favorite way to eat cabbage! After a few tests, I came up with just the right mix of spices to produce a smooth, tangy soup that ticks all the flavor boxes.
Reasons You'll Love This Recipe
✅Red cabbage soup is thick, creamy and satisfying, and it's completely dairy free.
✅It's free from refined sugar and suitable for vegans.
✅Kids love the vibrant purple color.
✅It's packed with heart healthy veggies and full of fiber.
Health Benefits Of Red Cabbage
Red cabbage belongs to the Cruciferae family (Brassicaceae), and is a close relative to cauliflower and kale. Like all cruciferous vegetables, red cabbage contains a variety of nutrients. It's even purported to protect against some types of cancer.
Red cabbage is a great source of fiber, aiding digestion and preventing constipation. In addition, regular consumption of fiber has been proven to help you feel fuller for longer.
Here are some of the nutrients you'll find in red cabbage:
- Vitamin K
- Magnesium
- Calcium
- Zinc
- Vitamin A
- Folate
- Vitamin B6
- Vitamin E
- Potassium
- Phosphorous
- Thiamin
- Riboflavin
How To Make Red Cabbage Soup
- In a Dutch oven or large saucepan, heat oil over medium heat.
- Saute your onion, celery, allspice, ginger and mustard seeds for 3-4 minutes.
- Add your red cabbage, potatoes, coconut milk and vegetable broth. Put the lid on the pan and simmer over low heat for 20 minutes.
- Stir in your maple syrup and vinegar. Season with salt and pepper and allow the soup to cool.
- Transfer to a blender or food processor and blend until smooth and creamy. You can also use an immersion blender. Reheat gently over medium low heat. Top with vegan sour cream or reserved coconut milk.
Serving Suggestions
- Red cabbage soup would make an excellent colorful side dish to my popular rainbow sandwich.
- Serve with a hearty helping of roasted potatoes or garlic truffle fries.
- This soup would be delicious with a side of easy vegan garlic bread.
- Add a little crunch by frying some cubes of bread in a little vegan butter and garlic for perfect vegan croutons.
- Serve with a simple fresh salad like my Israeli cucumber salad.
Did You Make This Recipe?
If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers!
Frequently Asked Questions
Yes, red cabbage has powerful phytonutrients that help fight inflammation. Studies have shown that cabbage can positively reduce swelling and lessen symptoms of arthritis.
Absolutely! Allow the soup to cool fully before storing in an airtight freezer safe container. It should stay fresh in the freezer for up to three months.
Let the soup cool fully. Transfer it to an airtight container and store in the fridge for up to five days.
Craving More Easy Vegan Recipes?
Celery Soup - Vegan and Gluten Free
Fasolada - Easy Greek Bean Soup
Za'atar Bread - Za'atar Manaquish
Vegan Garlic Knots - With Pizza Dough Option
Recipe
Red Cabbage Soup
Ingredients
- 2 tablespoons olive oil
- 3 celery stalks trimmed and chopped
- 1 onion diced
- 1 finger sized piece of fresh ginger root finely chopped
- ½ teaspoon allspice
- 1 tablespoon mustard seeds
- 1 small red cabbage thinly sliced
- 2 potatoes peeled and cut into small chunks *see note 3
- 4 cups vegetable broth
- 1 14 ounce can of coconut milk
- ½ cup red wine vinegar
- ¼ cup + 2 tablespoons maple syrup
- salt and pepper to taste
Instructions
- In a Dutch oven or large saucepan, heat oil over medium heat.
- Saute the onion, celery, allspice, ginger and mustard seeds for 3-4 minutes.
- Add the red cabbage, potatoes, coconut milk and vegetable broth. Put the lid on the pan and simmer over low heat for 20 minutes.
- Stir in the maple syrup and vinegar and season with salt and pepper. Allow the soup to cool.
- Transfer to a blender or food processor and blend until smooth and creamy. You can also use an immersion blender. Return the soup to your Dutch oven or sauce pan and reheat gently over medium low heat. Top with optional vegan sour cream or reserved coconut milk.
Notes
- To store leftover red cabbage soup, let the soup cool fully. Transfer it to an airtight container and store in the fridge for up to five days.
- Red cabbage soup can be frozen in an airtight container for up to 3 months.
- Be sure to peel the potatoes and cut them into small chunks. If you leave the potato chunks large, you will need to increase the cooking time. They should be fork tender.
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