Red Cabbage Soup is filled with nourishing vegetables, it's creamy and flavorful. Serve this soup with croutons or crusty bread!
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Why You'll Love this Red Cabbage Soup:
It's easy to make! This recipe is not very labor intensive. The chopping takes the most time. Otherwise, the soup cooks on it's own and then you simply blend it.
Green cabbage always gets all of the attention, but red cabbage is wonderful in soup!
If you find that cabbage is hard for you to chew and digest when raw, but you still want the health benefits of the veggie, this soup is perfect for you.
It even has protein! I used chicken bone broth opposed to chicken stock in this recipe. Using bone broth in soups and sauces is an easy way to bump up the protein.
This soup is a beautiful color from the natural color of the cabbage!
Ingredients:
- avocado oil, or neutral oil of choice
- diced yellow onion
- chopped carrots
- chopped celery
- chopped red cabbage
- tomato paste
- chicken bone broth - You can substitute chicken stock or vegetable stock.
- peeled and cubed Russet potato - Use a Russet potato opposed to other potato varieties because it's starchy and will help the soup thicken a bit.
- sweet paprika
- garlic powder
- salt
- pepper
- unsweetened canned full-fat coconut milk - Do not use any other type of milk. Canned full-fat coconut milk is the creamiest. That is why we can use it in place of heavy cream.
- chopped fresh flat leaf parsley
A complete list of ingredients, amounts and instructions is located on the recipe card below.
How to make Soup with Red Cabbage:
- Heat avocado oil in a 6-quart stockpot or dutch oven over medium heat until it's hot.
- Add onion, carrots, celery and cabbage into the pot.
- Sauté the vegetables in the oil for about 6 minutes, or until the cabbage has softened.
- Next, add the tomato paste, chicken bone broth and potato.
- Cover and cook for about 20-24 minutes on medium-low heat, or until the pieces of potato and carrot have softened.
- Turn off the heat.
- Place your immersion blender into the pot and purée the mixture until creamy.
- While an immersion blender is the best and safest option for blending soup, you can use your standard blender if you don't have an immersion blender. Check out THIS post for all the details on how to do that.
- Turn the heat back on low to keep the soup warm as you add in paprika, garlic powder, salt, pepper, coconut milk and parsley.
- Stir everything together.
- Turn off the heat and serve the soup.
- I topped mine with a swirl of coconut milk, parsley and homemade croutons!
Recipe pro-tips:
Red cabbage is also known as purple cabbage. They are the same thing.
Don't cut the vegetables too large or it will be more difficult to blend them until smooth.
Make sure you remove the cabbage core before cutting.
You can use green cabbage instead if you would like, but the color will be different.
Russet potatoes are best for this recipe because they are very starchy. I don't recommend using waxy potatoes like French fingerling or Red Bliss because they will not help thicken the soup.
I don't recommend standard cow's milk, almond milk or other carton milks for this recipe. They are not thick and creamy enough. The canned coconut milk must be full-fat. Light/lite coconut milk is too liquidy.
I promise the soup doesn't taste coconuty. We are just using the milk for it's texture.
If you have heavy cream, you can use that in place of the coconut milk.
If stock or broth is salty, I would add less salt.
Dietary adaptations:
If you would like to make this soup vegan, simply swap the bone broth for vegetable stock.
Storage instructions:
You can store this soup in an airtight container in the refrigerator for about 3 days.
FAQ's
Make this easy soup to use up the rest of your red cabbage!
Yes, you can keep this soup stored in the freezer for up to 3 months.
Tools needed to make this recipe:
Red Cabbage Soup
Ingredients
- 1 tablespoon avocado oil, or neutral oil of choice
- ½ cup diced yellow onion
- ½ cup chopped carrots
- ½ cup chopped celery
- 4 cups chopped red cabbage
- 2 tablespoons tomato paste
- 6 cups chicken bone broth
- 1 cup peeled and cubed Russet potato
- 2 teaspoons sweet paprika
- ½ teaspoon garlic powder
- salt and pepper to taste
- ⅔ cup unsweetened canned full-fat coconut milk
- ¼ cup chopped fresh flat leaf parsley
Instructions
- Heat avocado oil in a 6-quart stockpot or dutch oven over medium heat until it's hot. Add onion, carrots, celery and cabbage into the pot. Sauté the vegetables in the oil for about 6 minutes, or until the cabbage has softened.
- Next, add the tomato paste, chicken bone broth and potato. Cover and cook for about 20-24 minutes on medium-low heat, or until the pieces of potato and carrot have softened.
- Turn off the heat. Place your immersion blender into the pot and purée the mixture until creamy. While an immersion blender is the best and safest option for blending soup, you can use your standard blender if you don't have an immersion blender. Check out THIS post for all the details on how to do that.
- Turn the heat back on low to keep the soup warm as you add in paprika, garlic powder, salt, pepper, coconut milk and parsley. Stir everything together.
- Turn off the heat and serve the soup. I topped mine with a swirl of coconut milk, parsley and homemade croutons!
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Maddie
New favorite soup never had anything like it before!
❤️