I'm all about nutrient-rich recipes around here and this Red Cabbage Soup is one of my favorites when I want more plants! If you're like me and looking for delicious healthy recipes and something to do with a leftover half a head of cabbage, this recipe is for YOU. 😊
As a dietitian, I can always get behind a nourishing and filling soup. 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 unexpected sweetness. Support your gut health and get in lots of nutrients including antioxidants and vitamins C, K, and A!
Did you know that purple cabbage is even richer 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 that you can find it at most grocery stores year round even though it's in peak season from late fall to early spring. So really this recipe works any time of year and it's the perfect recipe for a cold day.
If you're looking for what to do with that other half of the cabbage, try my Asian Crunch Salad next! For more nutrient-rich soups with all sorts of nutritious vegetables, try my Butternut Squash Soup, Broccoli & Cauliflower Soup (which I lovingly refer to as my Green Goddess Soup), or my Roasted Red Pepper & Tomato Soup!
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Key Ingredients and Substitution Ideas
This Purple Cabbage Soup recipe is made with simple ingredients. Check the printable recipe card at the bottom for measurements & full recipe.
- 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 are a bit sweeter than russet potatoes or white potatoes and they have a buttery flavor. From a nutritional standpoint, all potatoes are good 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 a punch of savory flavor.
- Red Bell Pepper - 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. Bell pepper adds vibrant color, vitamins C & A, and folate.
- Yellow Onion & Fresh Garlic - yellow onion provides flavor. And a couple of fresh garlic cloves pair nicely with the cabbage and warming spices in this soup. Minced garlic is also high in antioxidants and allium which has been shown to support immunity.
- 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 - I suggest using freshly squeezed lemon juice instead of bottled. Lemon juice contains ascorbic acid that helps the red cabbage maintain its beautiful purple color. Plus, it brightens the flavor of this soup!
- 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 some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom 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, ab 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 with Homemade Croutons on top 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 Purple Cabbage Soup
Here's a video showing how to make this recipe that I hope is helpful!
Variations
The great thing about making Red Cabbage Soup at home is you can customize it to your taste! Below are some ideas, but feel free to get creative.
- 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 and some 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 or ground beef would work too. Or add my favorite turkey meatballs.
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 to room temperature and then 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 Red Cabbage Soup 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.
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:
Looking for Nutrition Education?
Here are some of my educational posts you may enjoy:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 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 potato, diced (~1 yellow potatoes)
- 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, ab 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.
- Meal Prep - chop the vegetables ahead of time so that when it comes time to make the soup, everything is ready to go!
- Fridge - let the soup cool to room temperature and then 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 - let it 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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