Hearty Purple Cabbage Soup
Description
This Hearty Purple Cabbage Soup is a vibrant, comforting dish packed with nutrients and flavor. The purple cabbage (also known as red cabbage) gives the soup a stunning deep magenta color, while carrots, potatoes, onions, and herbs make it filling and satisfying. It’s perfect for cold days, great for gut health, and naturally gluten-free and vegan.
Ingredients
Servings: 4–6
Preparation time: 15 minutes
Cooking time: 40 minutes
Vegetables
1 small purple cabbage, chopped (about 4 cups)
1 large onion, diced
2 medium carrots, sliced
2 medium potatoes, peeled and cubed
2 cloves garlic, minced
1 celery stalk, chopped (optional)
Liquids and Base:
5 cups vegetable broth (or chicken broth if not vegan)
1 tablespoon olive oil or butter
1 tablespoon tomato paste (for depth of flavor)
Herbs and Seasoning:
1 teaspoon thyme (dried or fresh)
1 teaspoon paprika
1 bay leaf
Salt and black pepper, to taste
1 tablespoon lemon juice or apple cider vinegar (to balance flavor)
Optional Add-ins:
1 cup cooked beans (kidney, white, or cannellini) for extra protein
½ teaspoon cumin for a smoky touch
Fresh parsley or dill, for garnish
Instructions
Prepare the Vegetables
Wash and chop all vegetables. Shred or slice the purple cabbage thinly so it softens evenly.
Sauté the Base
In a large pot, heat olive oil over medium heat
Add onions, carrots, and celery. Sauté for 5–7 minutes until softened.
Add Garlic and Tomato Paste
Stir in minced garlic and tomato paste. Cook for another minute to release the aroma.
Add Cabbage and Potatoes
Add chopped cabbage and potatoes to the pot. Stir well to coat with the oil and seasonings.
Pour in Broth and Seasonings
Add vegetable broth, thyme, paprika, bay leaf, salt, and pepper. Stir and bring to a boil.
Simmer
Reduce heat to low, cover, and simmer for 30 minutes until vegetables are tender.
Adjust Flavor
Remove the bay leaf. Add lemon juice or apple cider vinegar. Adjust salt and pepper.
Serve
Ladle into bowls, garnish with parsley or dill, and serve hot with crusty bread or a grain side (like quinoa or barley).
Tips for Success
Color Preservation: To keep the soup bright purple, add the acid (lemon juice/vinegar) after cooking. Acid helps cabbage retain its vibrant hue.
Creamy Option: Blend half the soup for a creamier texture.
Meal Prep: It keeps well in the fridge for 4–5 days and freezes for up to 2 months
Protein Boost: Add tofu, lentils, or beans for a heartier meal.
Nutrition (per serving) (approximate)
Frequently Asked Questions (Q&A)
Can I use green cabbage instead of purple?
Yes, but you’ll lose the unique color and slightly sweeter flavor. Purple cabbage also contains more antioxidants (anthocyanins).
How do I make it creamy without dairy
You can blend part of the soup or add coconut milk, cashew cream, or blended white beans for a creamy texture.
My soup turned blue! What happened?
Purple cabbage reacts to pH. If the soup looks bluish, it’s too alkaline — add a bit of vinegar or lemon juice to restore the purple-red color.
Can I make it in an Instant Pot?
Yes. Sauté the vegetables on “Sauté” mode, then pressure cook on “High” for 10 minutes and quick release.
What can I serve it with?
It pairs beautifully with crusty bread, a grain bowl, roasted potatoes, or a simple