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Red Cabbage Soup
4.9 from 246 votes

Red Cabbage Soup

Red Cabbage Soup combines thinly sliced red cabbage, diced potatoes, and aromatic vegetables cooked in vegetable broth and coconut milk. Spices like cardamom, cloves, and black pepper add warmth, while lime juice brightens the rich, creamy soup. Pureed smooth, this comforting soup offers a balance of creamy texture and gentle spice, complemented by optional chili flake garnish.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 servings
Calories: 180 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. Heat oil in a large Dutch oven or stock pot on medium heat
  2. Add onion, celery, garlic, cardamom, salt, pepper, and cloves. Cook until vegetables are tender, but not browned.
  3. Add vegetable broth, coconut milk, (reserving some of the cream for topping, if desired) and bay leaf. Bring to a boil.
  4. Add potatoes and cabbage. Stir, cover and reduce to low heat. Simmer until cabbage is tender, about 20 minutes.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 180

% 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.