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
Nice and yummy
Thank you for your feedback!
Absolutely delicious on a cool, rainy fall evening.
Yup! It is!
Thank you!
Do you think butter but squash would be a yummy substitute for potato?
Sure. I added small potato just to make this soup a bit more satisfying and for creamy texture.
I am pleasantly surprised by this soup. I recieved a GIANT red cabbage in a veggie subscription box. As I was searching for recipes I found pictures of this gorgeous soup. I am a little obsessed with the color purple, so I just had to try it. I made a half batch just to try it out. It tates shockingly like a creamy potato soup. I didn’t have any sour cream so I topped it with smoked paprika and a pinch of vegan cheese shreds. I gobbled down two huge bowls. Thanks for this recipe!
Haha I am obsessed with purple color as well!
I’m glad you liked it. Thank you for your feedback!
Allergic to cashews, what substitute do you recommend? Looks beautiful!
Cashews make the soup creamier. You can use hemp hearts, sunflower seeds or coconut milk instead. Let me know if you like it 🙂
Why add cashews? Can I substitute?
I added cashews for creaminess. You can use sunflower seeds, coconut milk, silken tofu, or any kind of vegan cream instead.
Was really looking forward to trying this soup. Unfortunately, the vinegar over takes the flavour. I added in some thyme to balance out flavour and add depth to try and save it as I did not want to waste all the ingredients. Helped, was edible, but will unfortunately not be trying again.
Hi Nancy! I’m sorry to hear that 🙁
Maybe there was a problem with the ratio of the ingredients? Perhaps, you used less cabbage than in my recipe…
Anastasia
AMAZING! Such a beautiful soup and all the family loved it. Instead of the vinegar I added lemon juice at the end, because of allergy vinegar is a no-go at home, but it was still yummie! Thank you very much, I am looking forward to try other recipes of yours.
Thank you so much for your feedback!
It was pretty good! My color wasn’t as lavish as I hoped for-but still a lovely lilac. The texture was a bit grainy, I used a russet potato (because I had one,) but wonder if there is a better choice? I also subbed the white wine vin with rice wine vin, and then added some red wine vin at the end because it lacked acidity. It also helped to perk up the color. I think it’s a really fun base recipe to play with!
Also, made this for my mom who is on a diet program and it met a lot of her nutrition needs without added fat, calories, etc. I’m going to try freezing the leftovers (sans cream) to see how it goes.
Hi Elle!
Perhaps your vegetables weren’t cooked long enough, or your blender isn’t powerful.
Anyway, I’m glad you enjoyed it!
Thanks for your feedback 🙂