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–+ servings
Red cabbage soup in a white bowl.

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.
4.81 from 42 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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

❄️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.

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
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