Red Cabbage Soup (Perfect For Detox)

This red cabbage soup is a warm and comforting one-pot meal that you can add to your repertoire of recipes.

It is perfect for people who have dietary restrictions. It is gluten-free, dairy-free, vegetarian, and vegan.

If you don’t have any restrictions, you can always adapt it to your liking by adding your favorite ingredients.

To cook this one-pot meal, you’ll need a knife to prep your veggies, a large pot to sweat the aromatics and boil the veggies, and an hour of your time. In the end, you’ll have a complex, flavorful bowl of the best red cabbage soup you’ve ever tasted.

Vegetables provide fiber, antioxidants, minerals, and vitamins. And this wholesome soup is a smart way to get them all delivered in a bowl.

It has a bit of starch from potatoes, heat from peppers, acidity from tomatoes, and proteins from red kidney beans with loads of veggies, including our star- the red cabbage.

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The health benefits of red cabbage

– Rich in vitamins

Red cabbage is rich in vitamins C, K, and B6. It also contains minerals like iron, zinc, magnesium, and phosphorous. These nutrients  help in maintaining healthy bones. Additionally, it has no fat content, and one cup of red cabbage amounts to only 28 calories, making it a good candidate for weight loss diet meals.

– Packed with antioxidants

Anthocyanins are a class of powerful antioxidants that impart purple/red cabbage its characteristic color. Studies suggest that anthocyanins may possess anticancer properties. Additionally, anthocyanins have also been shown to lower blood pressure, this  one being another reason to include this heart-healthy veggie in your diet.

– Loaded with dietary fibers

The fiber content of cabbage may aid in regulating bowel movements by increasing the volume contributed by the insoluble fibers.

– Anti-inflammatory properties

Owing to its high sulforaphane and antioxidant content, it may reduce markers of inflammation and help reduce the pain and swelling caused by it.

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Tips and tricks for the best red cabbage soup

– Choose your red cabbage correctly

Your soup is only as good as your star ingredient. So, when you pick out the red cabbage, look for a firm and shiny head. Always buy a tightly packed whole cabbage head. Once cut and exposed, it begins to lose its nutrients.

– Use starchy potatoes

Technically, any potato variety should work. However, we suggest using a starchy variety for a thicker soup.

– Use low sodium broth

If you’re using a store-bought vegetable broth, watch out for the sodium content. Pick the one with the least amount.

– Chop the vegetables as instructed

For the best red cabbage soup experience, chop the veggies as instructed in the recipe. Because we are not blending the soup in the end and keeping it chunky, it is important to dice different veggies in the recommended ways. Each size has been optimized for its cooking time and ease of consumption.

Add-ins and variations to red cabbage soup

– Add more protein

We have added kidney beans to cover the protein base, but if you want to amp it up, add some diced tofu or vegan meat chunks to it.

– Make it creamy

Sticking to the dairy-free alternatives, you could add plant milk or coconut cream to enhance the creamy flavor of the soup.

– Acidity variations

We recommend using apple cider vinegar as it complements the red cabbage flavor wonderfully. But feel free to swap it with balsamic vinegar or lemon juice.

– Spice it up

Red cabbage has a rustic peppery flavor that goes well with dill and juniper berries. So, play around with the herbs of your choice.

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What to serve with red cabbage soup

This comforting bowl of soup tastes excellent when paired with some toasted multigrain bread. You could also put together a grilled sandwich to complete the meal.
A light pasta salad or a green salad is also a good accompaniment to this rich soup.

Storage suggestions for leftover red cabbage soup

If you intend to finish the soup within three-four days, then you can store it in an airtight container in the refrigerator.
However, for long-term storage, you must freeze it. First, chill the soup in the refrigerator and divide it into single-serving portions. Then transfer into freeze-safe bags or containers and store in the freezer for up to a couple of months.

FAQs

Is red cabbage the same as purple cabbage?

Red cabbage is also known as purple cabbage, red kraut, or blue kraut.

Does this soup recipe work with green cabbage instead of red cabbage?

Yes, this recipe can be adapted to green cabbage as well. The texture of the soup will not be affected because of this substitution.

How is red cabbage different than green cabbage?

Because of abundant anthocyanins, red cabbage is way more nutritious than green cabbage. It also has a slightly more peppery taste.

Can you eat raw red cabbage?

Yes, red cabbage is best eaten raw. An apple and red cabbage salad is refreshing and tasty. However, wash the cabbage thoroughly before consumption as it is heavily sprayed with insecticide and pesticides.

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Print Recipe

4 from 1 vote

Red Cabbage Soup

Super nutricious red cabbage soup, a perfect recipe to detox or lose weight.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Lunch, Soup, Vegan

Cuisine: detox

Keyword: cabbage soup, red cabbage soup, cabbage soup

Servings: 6 people

Author: The Awesome Green

Ingredients

• 1 large carrot sliced
• 1 red bell pepper seeds removed, finely diced
• 1 large yellow onion finely diced
• 3 garlic cloves minced
• 1 celery stalk diced
• 1/2 medium leek finely diced
• 1 medium potato peeled and cut into small cubes
• 1 tbsp olive oil
• 1 small red cabbage about 400 g, chopped into 1 ½ inch chunks
• 4 cups vegetable broth
• 1 cup water
• 1 can 15 oz diced tomatoes
• 1 can 15 oz red kidney beans
• 2 tbsp apple cider vinegar
• 1/2 tsp dry thyme
• 1 tsp salt
• 1/4 tsp red chili flakes
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped parsley plus more to garnish

Instructions

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add all the diced vegetables (except the cabbage), garlic and spices, stir to combine and cook for 5 minutes, stirring often.
• Add cabbage, tomatoes, beans, water, broth, stir well and bring to boil. Turn the heat to medium-low and simmer uncovered for 30 minutes until all the vegetables are tender.
• Remove from heat and add the apple cider vinegar and parsley, season with salt and pepper and stir to combine.
• Divide into serving bowls, garnish with parsley and serve.