This Red Cabbage Soup is colorful, filling, and full of vegetables for a guilt free meal any time of the day.
Start off the New Year right with this red cabbage soup recipe! This purple soup is warm and savory and a delectable comfort meal any time of the year. Plus red cabbage holds a myriad of health benefits so this recipe is a winner all around!
For more healthy and veggie packed soups for the new year you have to try my Broccoli Cauliflower Soup, Tuscan Lentil Soup, or Sweet Potato Soup.
Table of Contents
Recipe Ingredients
Vegetable Stock – For a bold flavor and base for this soup.
Red Cabbage – To give this soup that beautiful purple coloring.
Whole Milk – To add a creamy element to this soup recipe.
For a full list of ingredients and amounts see the recipe card below.
Recipe Variations
Vegetable Stock – You can use Chicken Stock instead or even chicken or vegetable broth. But note if you use the broth there will be a thinner overall taste to this recipe.
Whole Milk – I prefer whole milk in this recipe but you can substitute in anything from heavy cream to oat milk depending on your preference or what you have on hand.
How to Make Red Cabbage Soup
Step 1: In a large pot over medium-high heat, add the oil.
Step 2: Next, add the onion and garlic and cook until the onion starts to caramelize.
Step 3: Then, add in the cabbage, potato, ginger, and salt and cook until the cabbage starts to soften.
Step 4: Add the vegetable stock. Reduce the heat to medium-low and cover the pot to simmer for 20 minutes or until the potatoes are cooked through and soft.
Step 5: Next, using an immersion blender, blend the soup until it is smooth. You can also spoon the soup into a blender or food processor to blend until smooth and return into the pot and bring to a boil then turn off the heat.
Step 6: Add milk and stir together.
Step 7: Finally, serve and top with fresh dill and a dollop of sour cream and enjoy!
FAQs
If you are wanting to make a vegan version of this purple cabbage soup recipe I would recommend substituting in an oat milk and removing the optional sour cream garnish.
If you are wanting to add in some additional flavors into this soup here are some ingredients I would recommend. Honey if you want an extra touch of sweetness. A dash of lemon juice to add a tangly flavor. Or even additional fresh herbs to brighten the overall dish.
Storage Information
You can store any leftovers of this soup in and airtight container in your refrigerator for 4-5 days. To freeze this soup you can place it in an airtight container in your freezer for up to 2 months.
To reheat you can do so on the stovetop over medium heat until warm. You can also reheat in a bowl in your microwave until everything has warmed through.
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Red Cabbage Soup Recipe
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Ingredients
- 1 Tbsp olive oil
- 6 cups red cabbage - chopped
- 1 cup potato - cut into 1 inch cubes
- 1 cup red onion - diced
- 2 cloves garlic - minced
- 1/2 tsp ginger powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 3 1/2 cups vegetable stock
- 1 cup whole milk
- 2 Tbsp fresh dill - chopped
- sour cream - optional garnish
Instructions
- In a large pot over medium-high heat, add the oil.
- Next, add the onion and garlic and cook until the onion starts to caramelize.
- Then, add in the cabbage, potato, ginger, and salt and cook until the cabbage starts to soften.
- Add the vegetable stock. Reduce the heat to medium-low and cover the pot cooking for 20 minutes or until the potatoes are cooked through and soft.
- Next, using an immersion blender, blend the soup until it is smooth. You can also spoon the soup into a blender to blend until smooth and return into the pot and bring to a boil then turn off the heat.
- Add milk and stir together.
- Finally, serve and top with fresh dill and a dollop of sour cream and enjoy!
This soup is so good and so healthy! I doubled it and froze half for later.
My husband couldn’t stop talking about how good this soup was! I’ll eat red cabbage in anything.
Made this over the weekend and it was scrumptious! Came out great.