This easy Red Cabbage Soup is deliciously cozy and so easy to make in one big pot! As a dietitian, it's one of my favorites for when my body is craving more plants. Pair it with a melty warm sandwich or enjoy it on it's own with a side of crusty bread!
There's just something about sitting down with a big steaming bowl of nourishing and filling soup that feels so right. And this Red Cabbage Soup recipe has lots of vegetables including a duo of purple cabbage and yellow potatoes that is honestly unmatched. Pureed white beans make it creamy, and a warm spice blend adds a touch of sweetness.
Nutritionally, this soup is full of fiber-rich ingredients to support your gut health + antioxidants and vitamins C, K, and A! Interestingly, purple cabbage is even richer in nutrients than green cabbage. It’s darker color comes from powerful antioxidants called anthocyanins also found in blueberries and eggplant. And the great thing about red cabbage is you can find it at most grocery stores year round even though it's in peak season from late fall to early spring.
MORE HEALTHY SOUP RECIPES
- Cauliflower White Bean Soup
- Roasted Red Pepper Tomato Soup with Gouda
- Green Soup with Broccoli & Spinach
- Chicken Potato Soup
- Lemon Chicken Orzo Soup
- Roasted Butternut Squash Soup
- Mediterranean Chickpea Soup
If you're looking for what to do with that other half of the cabbage, try my Asian Crunch Salad next!
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Key Ingredient Notes and Substitution Ideas
This purple cabbage soup recipe is made with simple ingredients. Below are some notes. Check the recipe card at the bottom for measurements.
- Red Cabbage - red cabbage and purple cabbage are one in the same! While raw red cabbage tastes a little bitter, the flavor becomes more mild and a bit sweet as it cooks. To save time, you can use packaged shredded cabbage.
- Yellow Potato - I like to use yellow potatoes for this recipe because they cook up better than russet potatoes or white potatoes that will become soggy. Yellow potatoes have a buttery flavor. From a nutritional standpoint, all potatoes are sources of dietary fiber, potassium, and vitamin C.
- Carrots & Celery - carrots add sweetness and vitamin A which is great for immunity, skin and eye health. Celery adds fiber and more savory flavor.
- Red Bell Pepper - Bell pepper adds vibrant color, vitamins C & A, and folate. I use red bell peppers because they are the sweetest of the colors, but you can use any color of bell pepper. For reference, green peppers are the least sweet and orange and yellow fall somewhere in the middle.
- Yellow Onion & Fresh Garlic - yellow onion and a couple of fresh garlic cloves are aromatics that add flavor and pair nicely with the cabbage and warming spices in this soup.
- White Beans - I use Great Northern beans or cannellini beans, but navy beans or garbanzo beans (chickpeas) work here, too. White beans add dietary fiber for gut health and they are an easy way to make this soup creamy without the need for heavy creams that are high in saturated fats.
- Extra Virgin Olive Oil - extra-virgin olive oil serves as the base to cook your veggies in. It also adds heart-healthy fats that support brain health and hormone health.
- Chicken Broth - I use chicken broth for this recipe, but you can use vegetable broth to keep it vegan. Bone broth or homemade chicken stock work here too. If you're sensitive to salt, use a low-sodium chicken broth and add salt to taste at the end of cooking.
- Lemon Juice - freshly squeeze lemon juice added add the end brightens the flavors. Lemon juice also contains ascorbic acid that helps the red cabbage maintain its beautiful purple color.
- Apple Cider Vinegar - to add a bit of tang. White wine vinegar or red wine vinegar will have a similar impact on the soup so feel free to substitute with one of those.
- Fresh Parsley - adding fresh herbs as a final step in soups is one of my favorite ways to add color and even more flavor. Fresh herbs like parsley also provide antioxidants.
- Blend of Spices - a trio of zippy coriander, earthy cumin, and warm cinnamon compliment the flavor of red cabbage and give this soup such a cozy feeling.
- Salt & Black Pepper - just a pinch of salt and pepper to tie all the flavors together.
How to Make Red Cabbage Soup
Below are the instructions for how to make this purple cabbage soup with visuals that I hope are helpful! Check out the recipe card for the full recipe.
Step 1: Drain and rinse the white beans and add them to a blender or food processor with a half cup of the broth. Puree until smooth and set aside.
Step 2: Finely shred the purple cabbage with a sharp knife or mandolin and chop the other vegetables. Heat the olive oil in a large pot or Dutch oven on medium heat. Add the diced onion. Saute until softened, about 3-4 minutes.
Step 3: Add the garlic and stir until fragrant, about 30 seconds. Add the spice blend, salt & pepper, red cabbage, yellow potatoes, bell pepper, carrots and celery. Cook for 5-7 minutes, until vegetables are softened.
Step 4: Add the rest of the broth and bring to a boil. Lower heat, cover, and simmer for 15-20 minutes, until the potatoes are fork tender.
Step 5: When the soup is done simmering, remove from the heat and stir in the pureed beans, lemon juice, and fresh parsley.
Step 6: Give it a taste and add additional salt if needed. Serve immediately or wait for the soup to cool completely and store in an airtight container in the fridge or freezer.
Hint: use a heavy bottom pot for this recipe to heat the vegetables more evenly.
Dietitian Tip
If you're looking for an easy way to add creaminess to soups without adding heavy cream, use pureed beans! Beans and legumes are high in fiber for a healthy gut and contain plant protein. They also contain B vitamins that have been shown to support brain health. Plus, they add great flavor and texture to recipes like this Red Cabbage Soup!
Video of How to Make Red Cabbage Soup
Here's a video showing how to make this recipe that I hope is helpful.
Variations of Red Cabbage Soup
The great thing about making soup at home is you can customize it to your taste! Below are some ideas.
- Extra Creamy Cabbage Soup - if you prefer an even creamier purple soup, blend 2 cups of the soup in a food processor when it's done cooking and add it back to the pot. Or use an immersion blender and blend to your desired result.
- Spicy - if you love a kick to your soup, add red chili flakes or cayenne pepper.
- Dill - red cabbage pairs nicely with dill. So feel free to replace the fresh parsley with fresh dill instead.
- Fancy - if you want to up-level this soup, serve it in a small bowl with a dollop of sour cream or Greek yogurt and fresh lemon zest on top
- Protein - feel to free to add your favorite protein to this soup! One of my favorite ways to do this is to cook ground turkey or chicken in a separate skillet with salt & pepper and add it to the soup at the end of cooking. Shredded chicken, ground beef, or chopped up turkey meatballs work great too.
Meal Prep & Storage
- Meal Prep - chop the vegetables ahead of time so that when it comes time to make the soup, everything is ready to go!
- Fridge Storage - to store Red Cabbage Soup in the fridge, let the soup cool and store in an airtight container in the fridge for up to 5 days. To reheat from the fridge, warm it in the microwave or on the stovetop.
- Freezer Storage - to store in the freezer, let the soup cool and store in a freezer-safe container or freezer bag in the freezer for up to 3 months. To reheat from frozen, allow it to thaw in the fridge overnight and then heat in the microwave or on the stovetop.
Expert tips
- Chop your vegetables into relatively similar-sized pieces. This will help them to cook evenly.
- Use a kitchen mandolin to make shredding the purple cabbage even easier.
- Use pre-packaged shredded cabbage for a short cut.
- Give it a taste when it's done cooking and add salt to taste.
FAQ
While healthy means something different to everyone, this soup is a nutrient-rich option. It provides plenty of dietary fiber for a healthy gut, antioxidants for overall health, and oleic acids for brain health and heart health. It is also a good source of many vitamins and minerals including vitamin A for skin and eye health, vitamin C for immunity, potassium, and magnesium. This soup is also low calorie, plant-based, naturally gluten-free, dairy-free, contains no added sugar, and is made with whole food ingredients.
According to Instacart, when it comes to how to choose cabbage at the grocery store, look for a head of cabbage that is shiny with compact leaves and is heavy and dense for its size. Try not to choose a cabbage with wilted leaves if possible.
The options are endless when it comes to what to serve with red cabbage soup but some suggestions are crusty bread, sourdough croutons, or a chicken salad wrap.
Yes, it is a gluten-free soup recipe.
Yes, it is a dairy free soup recipe.
Related
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Pairing
These are my favorite dishes to serve with Red Cabbage Soup:
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📖 Recipe
Delicious Red Cabbage Soup, Nourishing and Hearty
Equipment
- 1 Kitchen Knife or kitchen mandolin
- 1 dutch oven or large pot
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 cup yellow onion, diced (~1 small onion)
- 3 cloves garlic, minced
- 6 cups red cabbage, finely shredded (1 small head or ~½ large head)
- 1 cup yellow potatoes, diced (~1 large yellow potato)
- 1 cup carrots, diced (1-2 large carrots)
- 1 cup celery, diced (~2 celery stalks)
- 1 cup red bell pepper, diced (1 red bell pepper)
- 1½ teaspoon ground coriander
- ½ teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 tsp kosher salt (more to taste)
- ¼ black pepper
- 6 cups chicken broth (or vegetable broth)
- 1 tablespoon apple cider vinegar
- 2 tablespoon fresh lemon juice (~1 small lemon)
- 1 (15 oz) can Great Northern beans (or cannellini beans)
- ¼ cup fresh parsley, chopped
Instructions
- Drain and rinse the white beans and add them to a blender or food processor with a half cup of the broth. Puree until smooth and set aside.
- Finely shred the purple cabbage with a sharp knife or mandolin and chop the other vegetables. Heat the olive oil in a large pot or dutch oven on medium heat. Add the diced onion. Saute until softened, about 3-4 minutes.
- Add the garlic and stir until fragrant, about 30 seconds. Add the spice blend, salt & pepper, red cabbage, yellow potatoes, bell pepper, carrots and celery. Cook for 5-7 minutes, until vegetables are softened.
- Add the rest of the broth and bring to a boil. Lower heat, cover, and simmer for 15-20 minutes, until the potatoes are fork tender.
- Remove from heat and stir in the pureed beans, apple cider vinegar, lemon juice, and fresh parsley. Give it a taste and add additional salt if needed.
Video
Notes
- Chop your vegetables into relatively similar-sized pieces. This will help them to cook evenly.
- Use a kitchen mandolin to make shredding the purple cabbage even easier.
- Use pre-packaged shredded cabbage for a short cut.
- Give it a taste when it's done cooking and add salt to taste.
- Meal Prep - chop the vegetables ahead of time so that when it comes time to make the soup, everything is ready to go!
- Fridge Storage - let the soup cool and store in an airtight container in the fridge for up to 5 days. To reheat from the fridge, warm it in the microwave or on the stovetop.
- Freezer Storage - to store in the freezer, let the soup cool and store in a freezer-safe container or freezer bag in the freezer for up to 3 months. To reheat from frozen, allow it to thaw in the fridge overnight and then heat in the microwave or on the stovetop.
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