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Red cabbage soup

17/04/2016 By Margarita 56 Comments

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.

Tasty-Mediterraneo-veloute-chou-rouge
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

5.0 from 12 reviews
Red cabbage soup
 
Print
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
 
Author: Margarita @ Tasty Mediterraneo
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.
3.5.3228

 

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Filed Under: Gluten Free, Main Dish, Soups, Vegan Tagged With: 10 Ingredients or less, 30 Minutes or less, Dairy Free, Dinner, Gluten free, Lunch, Vegan, Vegetarian

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Reader Interactions

Comments

  1. jacqueline

    07/12/2019 at 11:37 am

    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
    • Margarita

      07/12/2019 at 12:48 pm

      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
  2. Joyce

    08/11/2019 at 11:51 pm

    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
    • Margarita

      09/11/2019 at 4:26 pm

      Hi Joyce, I’m happy to know you like it 🙂 Enjoy and happy healthy cooking!

      Reply
  3. Elizabeth

    10/10/2019 at 6:50 am

    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
    • Margarita

      12/10/2019 at 8:14 pm

      Hi Elizabeth, I’m glad to know you like it 🙂 Enjoy and happy healthy cooking!

      Reply
  4. Caz Smalley

    21/07/2019 at 12:58 pm

    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
    • Margarita

      21/07/2019 at 7:58 pm

      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
  5. Alex Frost

    10/06/2019 at 8:47 am

    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
    • Margarita

      10/06/2019 at 8:55 pm

      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
  6. sajedah

    21/05/2019 at 9:59 am

    could I replace vegetable stock with chicken stock?

    Reply
    • Margarita

      21/05/2019 at 10:52 am

      Hi Sajedah, sure if you are not vegetarian you could replace vegetable stock with chicken stock 🙂 Enjoy and happy healthy cooking!

      Reply
  7. Michelle Goodman

    15/03/2019 at 1:04 pm

    I gave it a go it was good but it goes Grey real fast

    Reply
    • Margarita

      20/03/2019 at 12:54 pm

      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
  8. Julian Dellar

    03/01/2019 at 10:31 am

    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
    • Margarita

      03/01/2019 at 10:42 am

      You are welcome Julian! All the best for 2019 and happy healthy cooking! 🙂

      Reply
  9. Carl

    20/03/2018 at 4:33 am

    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
    • Margarita

      20/03/2018 at 2:32 pm

      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
  10. David

    13/03/2018 at 4:14 am

    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
    • Margarita

      13/03/2018 at 9:49 pm

      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
  11. David

    13/03/2018 at 4:10 am

    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
  12. Amber

    07/12/2017 at 11:10 pm

    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
    • Margarita

      08/12/2017 at 1:01 pm

      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
  13. hollis

    25/11/2017 at 12:43 pm

    Should the almond milk be sweetened or unsweetened?

    Reply
    • Margarita

      26/11/2017 at 8:21 pm

      Hi Hollis,
      I use unsweetened almond milk for all my recipes. I hope you enjoy the soup 🙂 Cheers!

      Reply
  14. Jennifer B

    30/07/2017 at 12:49 am

    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
    • Margarita

      31/07/2017 at 5:53 pm

      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
  15. Sahar Elhallak

    25/07/2017 at 7:26 pm

    How do you get this color? mine came out dark pink?
    Yummm

    Reply
    • Margarita

      25/07/2017 at 11:16 pm

      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
    • rebekah

      05/12/2017 at 4:17 pm

      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
      • rebekah

        05/12/2017 at 4:22 pm

        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
        • Margarita

          06/12/2017 at 12:42 pm

          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
  16. Noel

    11/07/2017 at 12:07 am

    Absolutely delicious! Thanks for sharing

    Reply
    • Margarita

      11/07/2017 at 11:46 am

      Happy to know you like it Noel 🙂 Enjoy!

      Reply
  17. Elly

    10/07/2017 at 10:19 pm

    Hello, can I leave out the almond milk? I hate that stuff

    Reply
    • Margarita

      11/07/2017 at 12:02 am

      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
  18. Lynn

    09/05/2017 at 2:48 pm

    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
    • Margarita

      09/05/2017 at 4:41 pm

      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
  19. Esha

    12/04/2017 at 5:46 pm

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

    Reply
    • Margarita

      12/04/2017 at 6:08 pm

      Hi Esha, you could use approximately 600g or 6 cups of sliced red cabbage for the amounts in the recipe. I hope you enjoy it! 🙂 Cheers!

      Reply
      • Esha Bhattacharya

        23/04/2017 at 2:39 am

        Thank you!

        Reply
        • Margarita

          24/04/2017 at 5:19 pm

          Oh, you’re welcome Esha 🙂

          Reply
  20. Anne

    13/01/2017 at 7:19 pm

    Simply delicious! Love it! Thanks for sharing.

    Reply
    • Margarita

      16/01/2017 at 4:18 pm

      Hi Anne, glad to know you like it 🙂 Happy 2017!

      Reply
  21. Ali Hales

    16/10/2016 at 12:13 pm

    Hi can this be frozen?

    Reply
    • Margarita

      16/10/2016 at 12:23 pm

      Hi Ali,
      Yes, this soup freezes well and it is a nice to have ready to go in the freezer 😉 Enjoy!

      Reply
  22. KD

    25/09/2016 at 11:11 am

    Hi
    Is the cabbage basically raw when you blend the soup?

    Reply
    • Margarita

      25/09/2016 at 11:39 am

      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
  23. Mira

    19/09/2016 at 8:09 pm

    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
    • Margarita

      19/09/2016 at 10:02 pm

      Thanks Mira 🙂 Yes, the red cabbage gives a lovely colour to this soup. I hope you enjoy it, cheers!

      Reply
  24. Helen

    12/05/2016 at 8:43 am

    This looks amazing! Is it better to use unsweetened almond milk if you can find it?

    Reply
    • Margarita

      12/05/2016 at 10:03 am

      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
  25. Sara

    21/04/2016 at 3:46 pm

    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
    • Margarita

      21/04/2016 at 8:07 pm

      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
      • Barb

        12/01/2017 at 5:43 am

        Instead of potato use cauliflower!

        Reply
        • Margarita

          16/01/2017 at 5:39 pm

          Hi Barb, I love the creaminess that potato adds to this soup, but if you’ve tried my recipe replacing potato with cauliflower and you like it, just go for it! 🙂

          Reply

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Tener expectativas realistas aumentará sus posibilidades de mantener un estilo de vida saludable a largo plazo.
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¡Feliz cocina saludable!❤
  • (🇪🇸Español abajo)
New recipe on the blog!😋
“Roasted aubergine with tarator sauce and pomegranate seeds” 👉https://www.tastymediterraneo.com/roasted-aubergine-with-tarator-sauce-pomegranate-seeds/ 🌱

Countries worldwide are facing a major health problem in the high prevalence of obesity and studies show that unhealthy eating habits contribute to the obesity epidemic. 
Healthy eating is a crucial part of keeping us healthy. The food choices we make every day affect our overall health and how we feel today, tomorrow and in the future.

To start eating healthy is easier than you think. The Mediterranean Diet is one of the healthiest dietary patterns in the world. The Mediterranean diet is mainly plant based, it is healthy yet indulgent, with a huge amount of delicious meals what makes it easy to be sustained over long periods of time as an appealing lifestyle. 
On my blog you can find plenty of tasty & nutritious vegetarian & vegan Mediterranean diet recipes.
Enjoy and happy healthy cooking!❤️ •
 ________________🇪🇸Español______________ ¡Nueva receta en el blog!😋 "Berenjena asada con salsa tarator y semillas de granada” 👉 https://www.tastymediterraneo.com/es/berenjena-asada-con-salsa-tarator-y-semillas-de-granada/ 🌱

Países de todo el mundo se enfrentan a un problema de salud importante dada la alta prevalencia de la obesidad y los estudios científicos demuestran que los hábitos alimenticios no saludables contribuyen a la epidemia de obesidad.

Una alimentación saludable es crucial para mantenernos sanos. Las elecciones alimentarias que tomamos cada día afectan a nuestra salud general y a cómo nos sentimos hoy, mañana y en el futuro.

Comer sano es más fácil de lo que piensa. La dieta mediterránea es uno de los patrones dietéticos más saludables del mundo y hace énfasis en comer alimentos de origen vegetal, es saludable pero indulgente a su vez, con una enorme variedad de deliciosas comidas, lo que hace que sea fácil de mantener durante largos períodos de tiempo como un estilo de vida atractivo.
En mi blog puedes encontrar muchas recetas vegetarianas y veganas saludables de la dieta mediterránea. ¡Buen provecho y feliz cocina saludable!❤️

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Hi, I am Margarita Ribot, a qualified Nutrition & Health Coach passionate about healthy eating and cooking Mediterranean recipes. Thank you for stopping by Tasty Mediterraneo!
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