• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Daily Dish
  • About Me
  • Recipes
  • Vegan Guides
  • Contact
  • Subscribe
  • Gluten-Free
  • Navigation Menu: Social Icons

    Connect With Me

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About Me
  • Recipes
  • Vegan Guides
  • Contact
  • Subscribe
  • Gluten-Free
  • Let's Connect

    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About Me
    • Recipes
    • Vegan Guides
    • Contact
    • Subscribe
    • Gluten-Free
  • Let's Connect

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Dinner

    Red Cabbage Soup

    Published:Jul 25, 2022· Modified: Jul 25, 2022 by Keri Bevan

    • Share
    • Email
    Jump to Recipe Print Recipe

    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 soup in white bowl.
    red cabbage soup
    Jump to:
    • Health Benefits Of Red Cabbage
    • How To Make Red Cabbage Soup
    • Serving Suggestions
    • Recipe

    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
    • Red cabbage soup in Dutch oven.
    • Red cabbage soup in food processor.

    How To Make Red Cabbage Soup

    1. In a Dutch oven or large saucepan, heat oil over medium heat.
    2. Saute your onion, celery, allspice, ginger and mustard seeds for 3-4 minutes.
    3. Add your red cabbage, potatoes, coconut milk and vegetable broth. Put the lid on the pan and simmer over low heat for 20 minutes.
    4. Stir in your maple syrup and vinegar. Season with salt and pepper and allow the soup to cool.
    5. 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.
    Red cabbage soup in white bowl.
    red cabbage soup

    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

    Is red cabbage anti inflammatory?

    Yes, red cabbage has powerful phytonutrients that help fight inflammation. Studies have shown that cabbage can positively reduce swelling and lessen symptoms of arthritis.

    Can you freeze cabbage soup?

    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.

    How do you store cabbage soup?

    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

    Air Fryer Sweet Potato Cubes

    Artichokes In Air Fryer

    Recipe

    two bowls of red cabbage soup with bread.

    Red Cabbage Soup

    Keri Bevan
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course dinner, lunch, Main Course, Soup
    Cuisine American
    Servings 6 servings
    Calories 218 kcal

    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

    1. 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.
    2. Red cabbage soup can be frozen in an airtight container for up to 3 months.
    3. 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.

    Nutrition

    Calories: 218kcalCarbohydrates: 39gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 0.1mgSodium: 685mgPotassium: 728mgFiber: 5gSugar: 18gVitamin A: 1908IUVitamin C: 95mgCalcium: 103mgIron: 2mg
    Keyword red cabbage soup
    Tried this recipe?Let us know how it was!

    More Dinner

    • Veggie Pesto Pasta
    • Creamy Lemon Garlic Pasta
    • Eggplant With Garlic Sauce
    • Sweet Potato Tempura

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to my vegan kitchen! I hope you enjoy my collection of simple, flavorful vegan recipes.

    Keri Bevan profile picture

    Welcome!

    I'm Keri.

    I'm the food photographer and recipe developer behind Daily Dish. I have a passion for simple, fresh vegan dishes. I'm an ex-pat American who has lived all over the world. I currently live in London . Learn More

    • Visit Facebook account (opens in a new tab)
    • Visit Instagram account (opens in a new tab)
    • Visit Pinterest account (opens in a new tab)
    SUBSCRIBE

    Popular Posts

    • Maple Roasted Air Fryer Baby Carrots
    • Are Donuts Vegan?
    • Perfect Air Fryer Smashed Potatoes
    • Smoky Tofu
    as seen in

    Footer

    ↑ back to top

    Recipes

    • Breakfast
    • Lunch
    • Dinner
    • Sauces and Dips
    • Gluten Free

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Privacy Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Daily Dish