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–+ servings

Red Cabbage Soup (Vegetarian)

Magdalena Marsden
Easy to make red cabbage soup perfect for a mid week lunch served with a crusty homemade bread.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Soup
Servings 4 portions
Calories 414 kcal

Equipment

  • Soup pot or a large saucepan
  • Chopping board
  • Knife
  • Stiring spoon
  • Blender or food mixer optional (if you want your soup to be smooth)

Ingredients
  

  • 1 red cabbage or 1/2 of a large red cabbage
  • 2 potatoes depends on size
  • 1 carrot
  • 3 cups vegetable stock or water with 1 cube of dry vegetable stock or just water (add more if needed)
  • 1 red onion or use regular onion or shallots
  • 2 garlic cloves
  • 2 tablespoon vegetable oil for frying
  • 1 tablespoon lemon juice or lime juice
  • salt adjust amount to your taste
  • ground pepper adjust amount to your taste
  • 1 1/2 teaspoons ground sweet paprika powder optional (or use other ground spice of your choice - cumin, ginger, sweet chilli (only a pinch), ground caraway seeds etc)
  • 1/2 cup plant based or regular cream optional - if you want your soup more creamy
  • 3 tablespoons plant based or regular butter optional - if you want your soup more creamy

Instructions
 

  • Chop the red cabbage into a fine strips or small chunks.
  • Peel and chop the potatoes into small cubes (small cubes if you want the potatoes to disintegrate into the soup or large cubes if you want your potatoes to stay in chunky).
  • Peel and cut the carrot into a small thin slices or tiny cubes.
  • Peel and chop the onion and garlic into small pieces.
  • Heat the vegetable oil in a large saucepan over medium heat.
  • Add the onion, garlic and the carrots and saute for about 2-3 minutes until the onion is slightly pale and see through.
  • Add the butter (if using) and stir in the sweet paprika powder (if using) and some of the salt and pepper and coat the onion/garlic/onion mixture with it.
  • Add the red cabbage and potatoes and coat everything together on a low heat for a few minutes.
  • Pour in the vegetable stock (or water with vegetable stock cube or just water)
  • Bring the soup to boil, then reduce the heat to medium to let the pot to simmer.
  • Cook for 20-30 minutes or until the red cabbage is soft and the potatoes are cooked through.
  • Taste and adjust the flavour to your liking by adding more spices, salt and pepper and freshly squezed lemon juice
  • Add plant based or regular cream if you want your soup to be more creamy.
  • Serve with a crusty bread straightaway or blend in the food processor to achieve a smooth finish (heat up again) and then serve.

Nutrition

Calories: 414kcalCarbohydrates: 42gProtein: 6gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 41mgSodium: 890mgPotassium: 1084mgFiber: 8gSugar: 12gVitamin A: 6080IUVitamin C: 146mgCalcium: 144mgIron: 3mg
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