Red cabbage soup
Prep time
Cook time
Total time
Cuisine: Mediterranean Diet
Serves: 4 people
  • 2 Tablespoons Extra Virgin Olive Oil (EVOO)
  • ½ Red cabbage, cut into slices (Aprox. 600g or 6 cups of sliced red cabbage)
  • 1 Leek, sliced
  • 1 Onion, peeled and chopped
  • 1 Small potato, peeled and diced
  • 1l (2 pints) Vegetable stock (or water)
  • 100ml (3.4 fl oz) Almond milk
  • 1 Teaspoon sea salt (or salt to taste)
  1. Have all the vegetables well washed and prepared as indicated in the ingredients description.
  2. Heat the EVOO in a large saucepan over moderate heat. Add the leeks and onion and a pinch of salt and sauté for about 3 minutes until soft. Add then the diced potato and 2 tablespoons of the vegetable stock (or water if not available) and sauté for about 10 minutes until the potatoes are cooked. Add then the sliced red cabbage and sauté for 5 minutes. Cover with the rest of the vegetable stock, bring to a boil over medium heat and when it has reached a boil remove the saucepan from the heat.
  3. Add the almond milk, one teaspoon sea salt (or salt to taste) and with the help of a hand mixer (ideally a powerful one of at least 450 watt) mix it all well until perfectly combined.
  4. Serve hot.
You can add some freshly grounded black pepper right before serving.
Recipe by Tasty Mediterraneo at