This aromatic vegan red cabbage soup is not just delicious, it's also quickly prepared.
Purple red cabbage soup is prepared with red cabbage, beetroot, apple, carrot, potato, onion and a few spices such as bay leaf, ginger, and cumin to create the great taste.
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A hearty gluten-free vegetable soup is prepared with whole food plant based foods and the whole family will enjoy it. Children especially find the color so great.
My daughter gave me the feedback that the creamy red cabbage soup tastes like, according to her, purple-ish and delicious.
This red cabbage beetroot soup is puréed creamy and thanks to the coconut milk it becomes a great vegan cream soup without dairy products.
Is red cabbage healthy?
As the name suggests, red cabbage belongs to the cabbage family. Regardless of the form you prepare it, it is full of fiber and helps to stimulate digestion.
The indigestible carbohydrates are said to protect against colon cancer.
Red cabbage should also protect against aging and environmental influences and strengthen our eyesight.
Red cabbage is also a great supplier of iron. You can find more about red cabbage here.
So let's include more red cabbage in the diet. For example with this great red cabbage salad or fish tacos with red cabbage salad.
Differences Between Red and White Cabbage
Let's start with that both types of cabbage taste very similar. Whereby it is said that red cabbage has a slightly more intense taste. Personally, I don't really notice it.
If we now look at the nutrients, we see that red cabbage "wins" in many ways. White cabbage is also bursting with nutrients and is healthy. White Cabbage is bursting of Vitamin K.
You can find more information here.
Can you swap white cabbage for red cabbage?
Both cabbages can be exchanged 1:1. This changes the color. In terms of taste, it will taste the same.
Ingredients
Now let's take a look at the ingredients in this great vegan red cabbage soup.
You can find the exact quantities below in the recipe card.
Onion
Garlic
Ginger
Beetroot
Red Cabbage
Apple Potato
Carrot
Celery
Nutmeg
Cumin Seeds
Fennel Seeds
Vegetable Broth
Juniper Berry
Bay Leaf
Coconut Milk
Miso Paste
Lemon Juice
Substitutions
Now let's take a look at what ingredients you can substitute.
Red Cabbage
You can also replace the red cabbage 1 to 1 with white cabbage. However, the color is not so nice and intense.
Celery
Here you can either use celery or celeriac. Both work great.
Juniper Berry
If you don't have juniper berries at home, you can leave them out. The taste won't be as intense. Juniper adds a hearty touch to dishes.
Coconut Milk
If you don't want to use coconut milk, I can recommend using cashew milk. This is creamy and gives the vegan red cabbage soup a great creaminess.
Miso Paste
The miso paste is tangy and gives the soup that certain something. If you don't have one at home or don't want to use soy, you can just leave this out.
Variations
Let's take a look at how we can prepare the soup in keto - or paleo friendly.
Gluten free
The soup is naturally gluten-free. You don't have to change anything here to enjoy this delicious vegan red cabbage soup in gluten-free.
Keto
To make the soup keto friendly. Skip the starchy vegetables, these are beetroot, potato, carrot.
Instead, use a little more red cabbage. The taste will change. I am sure this will still taste good.
Paleo
The vegetable soup is already a paleo recipe. In principle, miso paste would not be paleo friendly. However, experts say fermented legume products like miso are OK.
Instructions
Dice an onion, garlic cloves, a thumb-thick piece of ginger, celery and 2 carrots super fine.
Fry the cut vegetables in a little water. Use a saucepan big enough to hold the whole soup.
In the meantime, cut the red cabbage into strips and dice an apple.
Add the red cabbage, apple, and cooked beetroot. As well as vegetable broth.
Add nutmeg, cumin, fennel seeds, bay leaves, and juniper berries to the soup.
Give it a good stir and let it cook until the cabbage is tender. It takes about 30-40 minutes. It depends on how thinly you cut the cabbage.
Use an immersion blender to blend the soup until creamy. Add coconut milk and optionally miso paste and lemon juice.
Season the soup with some freshly ground black pepper and sea salt.
Serve the soup with oil-free kale chips or pumpkin seeds.
Slow Cooker
You can also prepare the soup in the slow cooker.
To do this, simply prepare everything as described. And let the soup cook on a lower setting.
Pressure Cooker (Instant Pot)
You can also prepare the vegan red cabbage soup in a pressure cooker, simply add everything to the pot and let it cook under pressure for about 10 minutes. Of course, let the pressure diminish for 10 minutes before releasing the remaining pressure through the valve.
Prepare in advance
You can prepare the soup in advance. So the cabbage soup is suitable as a meal prep.
Storage
You have leftovers of the soup. The soup is great to store.
How to refrigerate?
The soup can be stored in the refrigerator for up to 5 days. Simply put the leftovers of the vegan red cabbage soup in an airtight container and let it cool to room temperature before putting it in the refrigerator.
How to freeze?
You can also freeze the soup. Simply put in portions in containers. Let the soup cool to room temperature first and then you can freeze it. It lasts there for approx. 3 months.
Serving Options
You can enjoy the vegan red cabbage soup as a light dinner or starter.
I also like to serve oil-free kale chips and pumpkin seeds.
You can serve the following with the soup:
Tips
To intensify the color, you can first sauté the cabbage with the onions. Add a tablespoon of vinegar to this. This will help give the cabbage a nice color.
You can also make cashew milk yourself. To do this, blend approx. 60 g cashews with 500 ml water in a high speed blender until creamy.
More Vegan Soup Recipes
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Have you tried the recipe?
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Recipe
Vegan Red Cabbage Soup
This aromatic vegan red cabbage soup is not just delicious, it's also quickly prepared.
Purple red cabbage soup is prepared with red cabbage, beetroot, apple, carrot, potato, onion and a few spices such as bay leaf, ginger, and cumin to create the great taste.
Ingredients
- 1 onion
- 2 cloves of garlic
- 1 piece of ginger (approx. 4 cm)
- 10.5 oz (300 g) beetroot, cooked
- ½ red cabbage
- 1 apple
- 2 potatoes
- 2 carrots
- 1 celery stalk
- ¼ tsp nutmeg
- optional freshly grated
- 2 tsp cumin seeds
- 1 tsp fennel seeds
- 2.5 cups (600 ml) vegetable stock
- 2 bay leaves
- 4 juniper berries
- 1 ⅔ cup (400 ml) coconut milk or cashew milk
- 1 tbsp miso paste
- 2 tbsp lime juice
Instructions
Dice an onion, garlic cloves, a thumb-thick piece of ginger, celery and 2 carrots super fine.
Fry the cut vegetables in a little water. Use a saucepan big enough to hold the whole soup.
In the meantime, cut the red cabbage into strips and dice an apple.
Add the red cabbage, apple, and cooked beetroot. As well as vegetable broth.
Add nutmeg, cumin, fennel seeds, bay leaves, and juniper berries to the soup.
Give it a good stir and let it cook until the cabbage is tender. It takes about 30-40 minutes. It depends on how thinly you cut the cabbage.
Use an immersion blender to blend the soup until creamy. Add coconut milk and optionally miso paste and lemon juice.
Season the soup with some freshly ground black pepper and sea salt.
Serve the soup with oil-free kale chips or pumpkin seeds.
Notes
More Tips and Tricks in the Post above!
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