Red Cabbage Soup
User Reviews
4.9
Red Cabbage Soup
Description
Red Cabbage Soup features a base of sautéed onion, celery, garlic, and warm spices including cardamom and cloves, cooked until tender without browning. Vegetable broth and creamy coconut milk are added with a bay leaf, then cubed potatoes and thinly sliced red cabbage join the pot to simmer until soft. The soup is then pureed to a smooth, velvety texture and finished with fresh lime juice to add brightness and acidity.
The gentle warming spices combined with creamy coconut milk create a rich yet balanced flavor profile, while the pureed texture makes it smooth and comforting. Garnishes such as reserved coconut cream and red chili flakes provide additional layers of flavor and presentation appeal.
This soup pairs well with crusty bread and can be a nourishing starter or light meal. When slicing the cabbage, removing the core and tough leaves helps achieve tender results.
Using low-sodium broth can moderate saltiness, and an immersion blender allows quick pureeing without transferring hot liquids. If unavailable, pureeing in batches is recommended with caution.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced, large
- 2 celery diced, stalks
- 2 garlic minced or crushed, cloves
- 1 teaspoon ground cardamom crushed
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cloves ground
- 4 cups vegetable broth low sodium
- 1 398 ml coconut milk 14 ounce can
- 1 bay leaf
- 1 red cabbage thinly sliced, small
- 2 potato peeled and diced, small
- 1 lime juice of
- red chili flakes optional, for garnish
Instructions
- Heat oil in a large Dutch oven or stock pot on medium heat
- Add onion, celery, garlic, cardamom, salt, pepper, and cloves. Cook until vegetables are tender, but not browned.
- Add vegetable broth, coconut milk, (reserving some of the cream for topping, if desired) and bay leaf. Bring to a boil.
- Add potatoes and cabbage. Stir, cover and reduce to low heat. Simmer until cabbage is tender, about 20 minutes.
- Remove from heat, remove bay leaf, and puree the soup in the pot using an immersion blender, or allow it to cool somewhat and puree in batches in a blender or food processor.
- Stir in lime juice and serve hot, garnished with reserved coconut milk cream and chili flakes.
Notes
- Remove tough outer leaves and core from the cabbage before slicing to ensure tenderness.
- Slice cabbage by halving, quartering, then slicing thinly for best texture.
- Save excess red cabbage for salads, braises, or quick pickling as alternative uses.
- Reserve some coconut cream from the can for garnishing the soup bowls.
- Use low- or no-sodium vegetable broth to control salt levels in the final soup.
- An immersion blender is ideal for pureeing directly in the pot; alternatively, cool slightly and puree in batches with a standard blender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 180kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Sodium | 720mg | 30% |
| Potassium | 540mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1175IU | 24% |
| Vitamin C | 50.1mg | 56% |
| Calcium | 74mg | 7% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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