Tasty Mediterraneo

Mediterranean Diet - Nutrition & Health

Red cabbage soup

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Tasty-Mediterraneo-crema-de-lombardaHave you already heard about the many nutritional benefits of cabbage?
Cabbage is rich in antioxidants, anti-inflammatories compounds, fibre, folates, vitamin A, vitamin C, vitamin K, vitamin B6, calcium, magnesium, manganese, …

Given the fact that oxidative stress and chronic inflammation are risks factors for cancer, the antioxidant and anti-inflammatory richness of cabbage in a healthy and balanced diet help to keep you at a lower risk for cancer and other chronic diseases.

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Red cabbage is even richer in antioxidants that white cabbage, however all types of cabbages are rich in polyphenols that provide the anti-inflammatory benefits.
Cabbage also has health benefits for the stomach and the digestive system as a whole, as well as for the cardiovascular system.
Its detoxification properties can enhance immune system health when regularly eating red cabbage.

Tasty-Mediterraneo-red-cabbage-creamAll these nutritional benefits of the cabbage make it easy for us to understand why it is considered a super food!

I had recently shared with you a vegan recipe using white cabbage, my “Mediterranean warm cabbage salad”, and today I am sharing with you this vegan soup recipe where I use red cabbage in order to create a super healthy and tasty soup full of colour and goodness!

If you try this tasty and healthy vegan Mediterranean diet recipe of red cabbage soup, please let me know, leave a comment and rate it. I would love to know what you come up with. Enjoy!

Tasty-Mediterraneo-creme-chou-rouge

4.8 from 19 reviews
Red cabbage soup
 
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Author:
Cuisine: Mediterranean Diet
Serves: 4 people
Ingredients
  • 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)
Instructions
  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.
Notes
You can add some freshly grounded black pepper right before serving.

 

Reader Interactions

Comments

  1. Masked and gloved, my husband went out to procure some groceries. With mostly empty shelves, one must grab what one finds. He came home with all sorts of disparate things, including a red cabbage. I love German style sweet and sour red cabbage, but I just wasn’t in the mood for it, and as this lovely purple ball didn’t seem to be an obvious pair with anything else he bought, I turned to Google for some ideas. I stopped dead in my tracks when I saw your photo of a smooth and creamy soup in my favorite color! Gorgeous and delicious! Thanks so much for sharing. I’ll be making this again, and sooner rather than later.

    Reply

  2. I just wanted to say, as a few people have made comments about the colour, that I have just made this and the colour came out exactly as your picture! I am very pleased I found this recipe:)

    Reply

  4. Felt like I need to take time to thank you for this awesome recipe. I substituted almond milk for coconut milk. Gorgeous ❤️ looking forward to check your other recipes.

    Reply

  5. Very delicious! Didn’t get the exact color I was hoping for, mine was pretty dark. But, overall I don’t really care as long as the flavor is there and it definitely was. Thank you!!1

    Reply

  6. Two lavender colour for me so I added some ACV (apple cider vinegar) to the cabbage when cooking so it stayed purple/ red

    Reply

    • Hi Cliff, the colour is not so important, but I’m glad you found a way to make it look as you like. Enjoy and happy healthy cooking! 🙂

      Reply

  7. Really enjoyed this soup, Margarita. Thank you for posting the recipe. I do prefer my soups to be a little thicker, so would not add as much stock to the next batch.

    Reply

    • Hi Yvonne, I’m glad to know you enjoyed my soup 🙂 That’s the beauty of cooking, you can adapt the recipe to suit your taste. Enjoy and happy healthy cooking!

      Reply

  8. I use a pressure cooker for all my soups. Very economical regarding fuel.
    Would it be possible to include this way of cooking your recipes.

    Reply

    • Hi Jacqueline, for this soup in particular it is not necessary to use a pressure cooker, it takes only 20 minutes 😉 Enjoy and happy healthy cooking!

      Reply

  9. Very tasty soup. I make a slaw that calls for just a bit of red cabbage and was looking for a way to use the rest of the cabbage and this worked out just fine, so thank you for sharing.

    Reply

  10. I absolutely loved this recipe. I substituted the potato for cannellini beans because I wanted the protein and used hemp milk instead of almond milk . It still came out absolutely delicious. The color was a bit of a dark purple but it was probably from the beans. Still a great and easy soup. .

    Reply

  11. Just made a massive pan of this soup, using extra measures of the ingredients. I added some dried thyme, a bit of curry powder and some dried red lentils for protein and to thicken it, instead of using the potato. It tastes absolutely delicious, although it is not very pretty and doesn’t look like your pictures at all! My soup turned out a rather murky brown colour, but the taste is fabulous so I don’t mind at all. I added some ACV to preserve the colour, but it didn’t seem to work. This soup is yum, scrum, in my tum and there’s enough for today and the next 3 days for lunches for me and my partner. I’d like to post a pic of it, but I can’t fathom out how to!

    Reply

    • Hi Caz, delighted to know you enjoyed this soup and that you made the changes you mention to add some extra protein. The brown colour you mention obviously comes from the curry powder and the dried lentils you added 😉 Enjoy and happy healthy cooking!

      Reply

  12. This was delightful. My new favourite red cabbage recipe! Thank you for the inspiration!

    I used canned organic cannelini beans instead of potato and it was a perfect match, for a silky smooth creamy purée.

    I also added 1/4 cauliflower, 4cloves of garlic, cumin powder and white pepper for taste. I omitted almond milk.

    My husband who dislikes cabbage and cauliflower loved it.

    Reply

    • Hi Alex, I’m delighted to know you enjoyed it 🙂 And it sounds like a great idea adding the cannellini beans, like this you get extra protein 😉 Enjoy and happy healthy cooking!

      Reply

    • Hi Michelle, it’s never happened to me before, and I often do a large batch of this soup to freeze. Honestly I wouldn’t be able to tell you why it went grey. But I’m glad you enjoyed it! 🙂 Happy healthy cooking!

      Reply

  15. Just a quick thank you. The Red Cabbage Soup was excellent. We let the cabbage simmer for a few minutes longer, then used a hand blender. Looking forward to trying more recipes soon.

    Reply

  16. This soup looks like it has been blended smooth , almost purée? But, as you said, you just used a powerful hand mixer? I didn’t think a hand mixer could smooth the soup as much as it seems to have done here…

    Reply

    • Hi Carl, I do not have a food processor, I only have a hand blender from Braun that has 450w, and that is what I use for all my soups, creams, purées, smoothies… it works pretty well! 🙂 I hope you enjoyed the soup, cheers!

      Reply

  17. I made this recipe with some modifications from my pantry and it was amazingly delicious!! I didnt have leeks so I added garlic cloves, fresh fennel, 21 seasoning salute (from Trader Joes), vanilla almond milk (costco brand) and a dash of ground cumin. I will definitely make this wonderful soup again, next time with leeks 🙂

    Reply

    • Hi David, I’m glad to know you liked my soup and that you were able to adapt it to use up the ingredients you had in your pantry. Enjoy!

      Reply

  18. I made this recipe with some modifications from my pantry and it was amazingly delicious!! I didnt have leeks so I added garlic cloves, fresh fennel, 21 seasoning salute (from Trader Joes), vanilla almond milk (costco brand) and a dash of ground cumin. I will definitely make this wonderful soyp again, next time with leeks 🙂

    Reply

  19. Is this supposed to be smooth like a bisque or a little chunky? Wasn’t sure if use a hand mixer if it will smooth out or stay a little hearty

    Reply

    • Hi Amber, if your hand mixer is powerful enough the soup will have a smooth texture, but if you prefer it to be a little chunky or hearty simply stop mixing when you reach your desired texture 🙂 Enjoy!

      Reply

  21. WOW!!! Fantastic!! Made this soup today. Needed to use up some cauliflower and red cabbage. Had recently used my last leek in a vegan mushroom risotto recipe. So – here were my modifications for this soup. I added about 1/3 head of chopped cauliflower. I omitted the leek. I used two small purple potatoes, as that was the only kind of potato I had on hand. I added a tablespoon of vegan cream cheese and used hemp milk instead of almond milk, as that was the kind of milk I had on hand. I frequently make homemade creamy vegan soups and this red cabbage soup is a top contender for the number one spot. Thank you so much, Margarita, for posting this recipe!!!

    Reply

    • Hi Jennifer, I’m glad to know you like it and that you were able to do the little twists you mention to use the ingredients you had in the fridge 🙂 Enjoy!

      Reply

    • Hi Sahar, I am glad to know you like my recipe! The colour may vary a bit depending on the size of the red cabbage you are using. To give you an estimation, the 1/2 cabbage I use for this recipe would be approximately 600g or 6 cups of sliced red cabbage for the amounts in the recipe. I will add this information to the ingredients 🙂 Cheers!

      Reply

    • Red Cabbage/Purple Cabbage is a natural pH indicator and will turn more red, or more blue based depending on how acidic it is. If you want it to be more of a purple than a pink, try adding some apple cider vinegar, I have added a wee bit of white wine to mine, I hope this helps.

      Reply

      • Sorry had the colour backwards, for a more blue colour, it needs to be less acidic (I think beetroot is the other way around, thats why I was confused) so maybe add a wee bit of bicarb soda?

        Reply

        • Hi Rebekah, I would say that the colour of the soup is not the most important thing, if you follow the instructions for this recipe and the colour turns a bit different there is no need to worry, as you say it may depend on the red cabbage itself, but I would focus on the balance of the ingredients in this soup that makes it highly nutritious and its taste rather than a bit of variation in colour. I hope you enjoyed the soup! 🙂

          Reply

    • Hi Elly, sure if you do not like almond milk you could replace the same amount by normal milk (if you are not vegan or do not have lactose intolerance) or any other dairy alternative of your choice, although I would avoid coconut milk since it would change the taste. Enjoy! 🙂

      Reply

  25. Hi Margarita,
    I was wondering if I could use another non-dairy milk to substitute for the almond milk such as Soy or coconut?
    Thank you!
    I can’t wait to try your recipe!
    Lynn

    Reply

    • Hi Lynn! Personally I would not use coconut milk because it can alter the taste, but I see no problem in replacing the almond milk with soya milk. Enjoy! 🙂

      Reply

  26. I have a huge red cabbage, so I’m wondering in terms of cups or weight, how much would you use?
    Thanks

    Reply

    • Hi KD,
      To retain the nutrients and health benefits of the red cabbage it is best not to cook it for long. For this soup I sauté it for about 5 minutes and I add the vegetable stock and bring to a boil. The cabbage is no longer raw, but it has been cooked for a very short period of time in order to keep its nutritional properties. I hope I answered your question 🙂
      Let me know if you try it. At home this is one of our favourite soups!

      Reply

  30. Another good looking one Margarita! The colours are amazing. I love how simple yet nutritious this dish is. Will sure be making it in the future 😊

    Reply

    • Hi Helen,
      Definitely, whenever I use almond milk in my recipes it is the unsweetened version. I hope you can find it, I usually buy it at SuperValu. Let me know how it goes!
      Have a great day 🙂

      Reply

  32. Hello, I’m very interested in making this dish it sounds fabulous. However, the recipe does not indicate how much cauliflower. Please advise. Thank you.

    Reply

    • Hi Sara 🙂
      Actually there is no cauliflower at all in this recipe! I was wondering why you asked me about it when I realized I had written cauliflower in the instructions instead of red cabbage! My apologies for this, it is now corrected 😉 I’m so glad you pointed it out 😀
      Let me know how it goes and thanks again 🙂

      Reply

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