This vibrant Red Cabbage Soup is a show stopper with it's bright purple colour. And this creamy soup is not only beautiful, but also super nutritious and absolutely delicious. Everyone will want a second helping!
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Health Benefits of Red Cabbage
This purple soup is so nutritious because the more colorful the produce is, the more nutrient-dense it usually is. (Learn more in this article by Harvard Health). The gorgeous, vibrant colour of purple (or red) cabbage indicates the abundance of antioxidants, flavonoids, and vitamins A and C in the crunchy cruciferous cabbage. Bonus: purple cabbage has twice the amount of vitamin C as green cabbage.
Why We Love This Purple Cabbage Soup
- This vegetable soup is thick and creamy but has no dairy.
- It's a delicious comforting soup that's perfect on a cold day.
- This red cabbage soup recipe is easy to make and takes only 30 minutes. (20 minutes of cooking).
- The fun, purple colour of the soup will have even kids asking for more. And it's a great way to get them to eat their veggies.
- It's a vegan recipe and it's also gluten free, so everyone can enjoy this delicious comfort food.
- Nutritious ingredients make this a very healthy bowl of goodness.
Ingredient Notes
- Red Cabbage Fresh cabbage should be shiny, firm, and heavy for its size. For this recipe we are using a small cabbage, which yielded about 6 cups when sliced.
- Potatoes Potatoes thicken the soup and add creamy texture. Russet potatoes or Yukon gold work great.
- Coconut Milk Unsweetened full fat coconut milk that comes in a can. I use this brand. In the can, the coconut cream will have solidified at the top. When you add it to the pot you will need to give it a good whisk to mix it back together.
- Vegetable Broth Also called vegetable stock. I use this one, and it also comes in bullion cubes or concentrates which you add water to. These can all be high in sodium, but you can buy low or no sodium versions.
- Onion A regular yellow onion works perfectly.
- Celery
- Olive Oil You can use any vegetable oil
- Garlic
- Seasonings Cardamom and cloves compliment the sweetness of the cabbage. Chili flakes are optional.
- Lime Juice Lime juice adds brightness and it's always good with coconut milk, but feel free to replace it with lemon juice if that's what you have.
- Bay leaves add another flavour essence, which is almost minty. Be sure to remove it before serving.
How To Make It: Step by Step
- Heat the oil and sauté the garlic onion, celery and seasonings.
- Add the vegetable broth and coconut milk, whisking until smooth
- Add the cabbage and potatoes.
- Simmer until tender.
- Puree with an immersion blender.
- Garnish and serve
Recipe Tips
- Remove the tough outer leaves and the root from the cabbage before slicing.
- The easiest way to slice cabbage is to first cut it in half through the stem, then cut out the core from each half. With cut sides down, cut each half in half so you have four pieces. Continuing with cut side down, slice each quarter. To see it in action, check out How to Shred Cabbage
- If you have too much red cabbage to use in this soup, you can use it up in salads, like this Fennel Cabbage Slaw or try a side dish like Slow Cooker Red Cabbage Apple Braise, or you can even pickle it: Quick Pickled Red Cabbage.
- Reserve some of the coconut cream on the top of the pan for garnishing the bowls of soup.
- Reduce the amount of sodium in the recipe by using low or no sodium vegetable broth.
- An immersion blender is ideal for pureeing soups and sauces right in the pot and is handy for many other tasks. If you don't have one, you can puree the soup in a blender or food processor in batches. Cool the soup for 10 minutes or so first, and be sure to have the blender's steam vent open to prevent an eruption. You may have to reheat.
Frequently Asked Questions
You can store the soup in an airtight container, in the fridge for up to five days. You can reheat it in the microwave or in a saucepan on the stove.
Yes you can freeze it for up to three months. However, once the soup thaws it may separate due to the coconut milk. This is fine, you simply have to whisk or blend it back together.
Part of the appeal of using red cabbage for this recipe is the incredible colour. However green cabbage is really the same as red except for that colour, so yes, you can use green cabbage instead. It will still taste the same.
More Cabbage Recipes
Recipe
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Red Cabbage Soup
Ingredients
- 1 tablespoon Olive Oil
- 1 large onion diced
- 2 stalks celery diced
- 2 garlic cloves minced or crushed
- 1 teaspoon ground cardamom crushed
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground cloves
- 4 cups vegetable broth low sodium
- 1 398 ml 14 ounce can coconut milk
- 1 bay leaf
- 1 small red cabbage thinly sliced
- 2 small potatoes peeled and diced
- 1 lime juice of
- red chili flakes optional, for garnish
Instructions
- Heat oil in a large Dutch oven or stock pot on medium heat
- Add onion, celery, garlic, cardamom, salt, pepper, and cloves. Cook until vegetables are tender, but not browned.
- Add vegetable broth, coconut milk, (reserving some of the cream for topping, if desired) and bay leaf. Bring to a boil.
- Add potatoes and cabbage. Stir, cover and reduce to low heat. Simmer until cabbage is tender, about 20 minutes.
- Remove from heat, remove bay leaf, and puree the soup in the pot using an immersion blender, or allow it to cool somewhat and puree in batches in a blender or food processor.
- Stir in lime juice and serve hot, garnished with reserved coconut milk cream and chili flakes.
Notes
- Remove the tough outer leaves and the root from the cabbage before slicing.
- The easiest way to slice cabbage is to first cut it in half through the stem, then cut out the core from each half. With cut sides down, cut each half in half so you have for pieces. Continuing with cut side down, slice each quarter. To see it in action, check out How to Shred Cabbage
- If you have too much red cabbage to use in this soup, you can use it up in salads, like this Fennel Cabbage Slaw or try a side dish like Slow Cooker Red Cabbage Apple Braise, or you can even pickle it: Quick Pickled Red Cabbage.
- Reserve some of the coconut cream on the top of the pan for garnishing the bowls of soup.
- Reduce the amount of sodium in the recipe by using low or no sodium vegetable broth.
- An immersion blender is ideal for pureeing soups and sauces right in the pot and is handy for many other tasks. If you don't have one, you can puree the soup in a blender of food processor in batches. Cool the soup for 10 minutes or so first, and be sure to have the blender's steam vent open to prevent an eruption. You may have to reheat.
P E Casey
I found this recipe when I needed to use up a head of red cabbage. Ohmigoodness- how lucky we were to find this recipe. My husband and I loved it!!! Tasted even better the next day! This one s a keeper so we will make this again!
Colleen
I'm so happy to hear that you and your husband loved this red cabbage soup. Thanks for taking the time to comment!
Cristina
We liked it a lot, it's also so easy to make that even my husband could get it right. Thanks for the recipe!
Colleen
Hi Cristina, It's great to hear that you enjoyed the red cabbage soup and found it easy to make. Thanks for taking time to comment!
Carol
It's ok. With the colour so bright I was expecting a more interesting flavour from the dish. It has a classic flavour profile.
Jenn
Can you freeze this soup?
Colleen
Hi Jenn, Yes you can freeze it for up to three months. However, once the soup thaws it may separate due to the coconut milk. This is fine, you simply have to whisk or blend it back together.
Elaine
I cannot wait to make this soup. But I'm curious about the taste? What does it actually taste like?
Thanks Elaine
Viroopa
A little nutmeg can also be added.. rounds up the flavours. But it's a beautiful recipe. Thank you for sharing.
Colleen
You're very welcome, Viroopa. Your nutmeg addition is a nice touch. Thank you for sharing!
Terri
This is the most beautiful soup I have ever seen in my entire life! And the best part is... I have red cabbage I need to use up. OMG I can't wait to make this 🙂 Pinned
Colleen
Thanks, Terri! Enjoy!
Sabrina
So tasty! I love the coconut milk and spices with the red cabbage. Healthy and yummy, thanks!
Colleen
Hi Sabrina! I'm so happy that you loved this soup!
Chenée
What a delicious way to get more veggies! I'm definitely making this soup soon!
Colleen
I'm sure you will love it Chenee!
Sean
That colour is amazing - but I have to say, I think the most impressive part is the way you've transformed the texture and flavour profile of the cabbage. I love cabbage, but cabbage soup has never really done much for me - but this is a totally different thing altogether! Fantastic stuff.
Colleen
Thanks, Sean!
GUNJAN
that's a lovely cabbage soup with beautiful colors. This is simply awesome.
Colleen
Thanks Gunjan!
Midge
This was unreal. Garnished it with fried mushrooms, diced Asian spiced chicken, and green onions for a twist. Will be adding this to our regular rotation! I’m so impressed with this recipe!
Colleen
Hi Midge! I'm so happy that you loved this delicious red cabbabe soup! It's such a flavorful soup and your twists sound very yummy. Thanks so much for sharing!
Nicole
Cabbage has to be one of my favourite vegetables. I especially love that this is anpureed soup - I've never done that with cabbage before. And that color, woah! Incredible.
Colleen
Hi Nicole! The color is so spectacular isn't it? Especially since it's completely natural.