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.
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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.
Related Recipe: Creamy Vegan Broccoli Soup
💚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.
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
- Step 1 - Saute Onion, Celery & Spices: 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.
- Step 2 - Add Cabbage, Potatoes & Liquids: Add your red cabbage, potatoes, coconut milk and vegetable broth. Put the lid on the pan and simmer over low heat for 20 minutes.
- Step 3 - Stir In Maple Syrup, Vinegar & Seasoning: Stir in your maple syrup and vinegar. Season with salt and pepper and allow the soup to cool.
- Step 4 - Blend: 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.
Top Tip
An alternative way to make red cabbage soup is to roast the cabbage in your oven. Simply toss thinly sliced cabbage with a drizzle of olive oil, salt, and pepper, then roast in a preheated oven at 400°F (200°C) for about 15-20 minutes until the edges are caramelized.
🍽️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.
❄️Storage Instructions
Refrigerator
Allow the soup to cool completely before transferring it to an airtight container. Store the soup in the refrigerator for up to 4-5 days. When you're ready to eat the soup, reheat it gently on the stovetop over medium-low heat, stirring occasionally until heated through.
Freezer
Allow the soup to cool completely before transferring it to a freezer-safe container. Alternatively, you can portion the soup into individual freezer bags for easy reheating. Store the soup in the freezer for up to 3 months. To thaw, transfer the container or bag to the refrigerator overnight. Reheat gently on the stovetop over medium-low heat, stirring occasionally until heated through.
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!
More Soup
You might enjoy these vegan soup and stew recipes.
🙋Frequently Asked Questions
Yes, you can use regular milk if you prefer. However, it will alter the flavor and make the soup less creamy.
Yes, you can substitute with apple cider vinegar or white wine vinegar, but the flavor profile will change slightly.
Absolutely! Red cabbage soup freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months. Reheat gently on the stovetop when you're ready to eat it.
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.
Adelaide
Really interesting recipe. I just made mine and must say it came out a much darker purple than the pinkish colour yours came out as. For me next time I might add the coconut milk in at the blending phase instead of with the stock