This purple cabbage soup is the most delicious (and gorgeous) way to incorporate more cabbage in your diet.
Purple cabbage has much more benefits than regular one, but it’s also more tough and takes more time to cook. Of course it’s better to eat it raw but I get tired too fast of chewing it. And I don’t want to cook it for a long time to preserve as much nutrients as possible. So making this creamy purple cabbage soup is the best way to get all these vitamins and fiber in no time!
Talking about nutrition it is rich in vitamins K, C and A, folate, calcium, magnesium and potassium. Also purple cabbage is high in antioxidants that keep your skin fresh and tight and your body young.
So hurry up and treat yourself with a bowl of this beautiful and scrumptious soup!
Heat oil in a big shallow pan. Sauté onion until soft and translucent. Add garlic and stir until fragrant.
Now add cabbage, potato and vinegar and stir again. Pour in vegetable stock and bring to boil.
Lower the heat, cover with lid and simmer for 15 min.
Purée in a blender together with cashews until very smooth. You may need to do it in batches.
Transfer the soup back into the pan and slowly bring back to boil. Season with salt and pepper, taste and switch off the heat.
Serve with a swirl of vegan sour cream.
PrintPurple cabbage soup
Delicious creamy purple cabbage soup.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 3-4 1x
- Category: Soup
- Cuisine: International, Vegan
Ingredients
Scale
- 1/2 head purple cabbage (700g), chopped
- 1 liter vegetable stock
- 1 medium potato, diced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tbsp white wine vinegar
- 1/4 C raw cashews
- freshly ground black pepper
- salt to taste
- oil for cooking
- vegan sour cream for garnishing
Instructions
- Heat oil in a big shallow pan. Sauté onion until soft and translucent. Add garlic and stir until fragrant.
- Now add cabbage, potato and vinegar and stir again. Pour in vegetable stock and bring to boil.
- Lower the heat, cover with lid and simmer for 15 min.
- Purée in a blender together with cashews until very smooth. You may need to do it in batches.
- Transfer the soup back into the pan and slowly bring back to boil. Season with salt and pepper, taste and switch off the heat.
- Serve with a swirl of vegan sour cream.
Notes
Nutrition facts are for 3 servings.
Nutrition
- Calories: 261
- Sugar: 13.4g
- Sodium: 288mg
- Fat: 8.5g
- Saturated Fat: 1.3g
- Carbohydrates: 40.8g
- Fiber: 9.5g
- Protein: 9.1g
- Cholesterol: 0mg
