Red Cabbage Soup

Red Cabbage Soup is filled with nourishing vegetables, it's creamy and flavorful. Serve this soup with croutons or crusty bread!

– oil – yellow onion – carrots – celery – red cabbage – tomato paste – bone broth – potato – sweet paprika – garlic powder – salt – pepper – coconut milk – parsley


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 until the cabbage has softened.

Next, add the tomato paste, chicken bone broth and potato. Cover and cook on medium-low heat 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. You can use your standard blender if you don't have an immersion blender.

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!

Put the container into the refrigerator and let it sit overnight.

The next morning, add your toppings of choice and enjoy! I topped mine with chopped walnuts, pecans, sliced banana and cinnamon.

Get the full recipe via the link below.