Vegan Red Cabbage Soup
Enjoy a bowl of vibrantly-colored vegan red cabbage soup! Packed with nutritious ingredients like beets, apples, carrots and potatoes plus fragrant spices such as bay leaf, ginger and cumin - this delicious concoction is ready in no time.
Servings 6
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 teaspoon nutmeg
- optional freshly grated
- 2 teaspoon cumin seeds
- 1 teaspoon 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 tablespoon miso paste
- 2 tablespoon 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.
Video
Notes
More Tips and Tricks in the Post above! Instant Pot and Slow Cooker Method in n the Post.