Red Cabbage Soup
Experience the rich flavors and vibrant colors of this hearty and comforting Red Cabbage Soup. Made with tender red cabbage, onions, garlic, and a hint of apple cider vinegar, this soup is a perfect blend of sweet and savory flavors. Whether you’re looking for a healthy and nutritious meal option or a delicious way to warm up on a chilly day, this Red Cabbage Soup is sure to become a new favorite!
Flavor Profile
1. Sweet and Savory: The red cabbage and onions add natural sweetness, while the garlic and apple cider vinegar provide a savory flavor.
2. Hearty and Comforting: The soup is thick and comforting, making it perfect for a chilly day.
3. Fresh and Herbaceous: The addition of fresh herbs, such as parsley or thyme, adds a bright and refreshing flavor to the soup.
Benefits
1. Easy to Make: Perfect for busy weeknights or last-minute meal plans.
2. Nutritious and Healthy: A healthy and delicious meal option that’s packed with vitamins, minerals, and antioxidants.
3. Customizable: Experiment with different ingredients and flavors to make the recipe your own.
Ingredients
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 2 tbsp Fresh dill, chopped
- 2 tsp Garlic, minced
- 1 (15 ounce) can Navy beans, drained and rinsed
- 4 cups Red cabbage, shredded
- 1 Yellow onion, diced (~1 1/2 cups)
- 2 cups Yellow potatoes, diced
- 6 cups Vegetable broth
- 1 tbsp Dijon mustard
- 2 tbsp All-purpose flour
- 1/4 tsp Ground black pepper
- 1 tsp Kosher salt
- 1 tbsp Apple cider vinegar
- 1/4 cup Olive oil
Instructions
1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables begin to soften.
2. Add the minced garlic and cook for another minute, stirring frequently.
3. Stir in the flour and cook for 2 minutes, allowing it to combine with the vegetables.
4. Gradually add the vegetable broth while stirring to avoid lumps, followed by the Dijon mustard, ground black pepper, and kosher salt. Bring the mixture to a simmer.
5. Add the shredded red cabbage, diced yellow potatoes, and simmer for 15 minutes until the potatoes are tender.
6. Add the navy beans and fresh dill to the pot. Cook for an additional 10-15 minutes, until the soup is slightly thickened.
7. Stir in the apple cider vinegar. Taste and adjust seasoning, adding more salt or pepper if necessary.
8. Serve the soup hot, garnished with additional fresh dill if desired.
Nutrition Information (per serving):
– Calories: 220
– Protein: 4g
– Fat: 10g
– Saturated Fat: 1.5g
– Cholesterol: 0mg
– Carbohydrates: 30g
– Fiber: 5g
– Sugar: 10g
– Sodium: 400mg