Red Cabbage Soup Recipe
This Red Cabbage Soup is colorful, filling, and full of vegetables for a guilt free meal any time of the day.
Servings: 6 servings
Calories: 120kcal
Equipment
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!
Video
Notes
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.
Nutrition
Serving: 1serving | Calories: 120kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 785mg | Potassium: 473mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1364IU | Vitamin C: 60mg | Calcium: 104mg | Iron: 1mg
