Hi guys! Today I want to share with you a simple recipe for a comforting potato mushroom soup with crispy red cabbage.
This soup is nice and creamy, it is full of flavor and different textures. Crispy roasted cabbage gives a nice touch, and it looks beautiful when plated on top of the comfy soup. Give it a shot!
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
Place shredded red cabbage on the baking sheet. Drizzle the cabbage with oil and sprinkle it with salt. Put in the oven for 10 minutes.
In 10 minutes, stir the cabbage. If it’s crispy, take it out. If not, put it back for another 5 minutes. Be careful and don’t burn the cabbage!
To make the soup, heat oil in a pan over medium heat. Sauté shallot until soft and translucent.
Add sliced mushrooms and fry them for a few minutes until caramelized. Then add thyme and garlic. Stir for a minute until fragrant.
Now add soaked porcini mushrooms, potatoes, vegetable stock, and coconut milk. Bring to a boil, lower the heat and let it simmer for about 10 minutes or until potatoes are done.
Finally, add spinach, apple cider vinegar, salt, and pepper. Cook until spinach is just wilted and switch off the heat.
Divide the soup between the bowls, top with crispy red cabbage, and serve.
PrintPotato and Mushroom Soup with Crispy Red Cabbage
Comforting and flavorful potato and mushroom soup with crispy red cabbage. Vegan recipe.
- Prep Time: 7 min
- Cook Time: 20 min
- Total Time: 27 minutes
- Yield: 2 1x
- Category: Soup
- Cuisine: Vegan
Ingredients
Scale
- 1 C shredded red cabbage
- 1 shallot, diced
- 1 1/2 C sliced cremini mushrooms
- 1 tsp fresh thyme
- 3 garlic cloves, minced
- 5 g dried porcini mushrooms (soaked in a little bit of hot water for 30 min)
- 2 C peeled potatoes cut into chunks
- 1 1/2 C vegetable stock
- 1/4 C full-fat coconut milk
- 1 C spinach
- 1 tsp apple cider vinegar
- salt and black pepper to taste
- oil for cooking
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Place shredded red cabbage on the baking sheet. Drizzle the cabbage with oil and sprinkle it with salt. Put in the oven for 10 minutes.
- In 10 minutes, stir the cabbage. If it’s crispy, take it out. If not, put it back for another 5 minutes. Be careful and don’t burn the cabbage!
- To make the soup, heat oil in a pan over medium heat. Sauté shallot until soft and translucent.
- Add sliced mushrooms and fry them for a few minutes until caramelized. Then add thyme and garlic. Stir for a minute until fragrant.
- Now add soaked porcini mushrooms, potatoes, vegetable stock, and coconut milk. Bring to a boil, lower the heat and let it simmer for about 10 minutes or until potatoes are done.
- Finally, add spinach, apple cider vinegar, salt, and pepper. Cook until spinach is just wilted and switch off the heat.
- Divide the soup between the bowls, top with crispy red cabbage, and serve.
Nutrition
- Calories: 229
- Sugar: 4g
- Sodium: 413mg
- Fat: 13.5g
- Saturated Fat: 6.4g
- Carbohydrates: 24.4g
- Fiber: 4.2g
- Protein: 5.7g
- Cholesterol: 0mg
