Red Cabbage Soup
User Reviews
4.9
246 reviews
Excellent
Red Cabbage Soup
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Red Cabbage Soup is a creamy, delicious and healthy soup that tastes as good as it looks.
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Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 2 stalks celery diced
- 2 garlic cloves minced or crushed
- 1 teaspoon ground cardamom crushed
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground cloves
- 4 cups vegetable broth low sodium
- 1 398 ml 14 ounce can coconut milk
- 1 bay leaf
- 1 small red cabbage thinly sliced
- 2 small potatoes peeled and diced
- 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 the tough outer leaves and the root from the cabbage before slicing.
- The easiest way to slice cabbage is to first cut it in half through the stem, then cut out the core from each half. With cut sides down, cut each half in half so you have for pieces. Continuing with cut side down, slice each quarter. To see it in action, check out How to Shred Cabbage
- If you have too much red cabbage to use in this soup, you can use it up in salads, like this Fennel Cabbage Slaw or try a side dish like Slow Cooker Red Cabbage Apple Braise, or you can even pickle it: Quick Pickled Red Cabbage.
- Reserve some of the coconut cream on the top of the pan for garnishing the bowls of soup.
- Reduce the amount of sodium in the recipe by using low or no sodium vegetable broth.
- An immersion blender is ideal for pureeing soups and sauces right in the pot and is handy for many other tasks. If you don't have one, you can puree the soup in a blender of food processor in batches. Cool the soup for 10 minutes or so first, and be sure to have the blender's steam vent open to prevent an eruption. You may have to reheat.
Nutrition Information
Show Details
Serving
1g
Calories
180kcal
(9%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Sodium
720mg
(30%)
Potassium
540mg
(15%)
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: 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
246 reviews
Excellent
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