Name: Red Cabbage Winter Vegetable Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 portions
Ingredients: 300 g red cabbage (chopped into 5 mm thick strips, without the tough middle); 250 g potatoes (peeled, cubed); 1 onion (finely chopped); 1 medium carrot (peeled, diced); 40 g celeriac (peeled, diced); 1/2 leek (cut lengthwise, finely chopped); 50 g spinach (finely chopped); 2-3 tbsp each: parsley, dill and chives (finely chopped); 1 bay leaf; 2 allspice berries; 2 tbsp balsamic vinegar; 1 tbsp butter; 1 garlic (finely grated); 3 tbsp olive oil; 1.5 l vegetable stock; Sea salt and pepper to taste

Jump to Recipe Print Recipe

This nutritious chunky red cabbage soup is brimming with delicious winter vegetables and fresh herbs for added flavour. Simple to make it comes together in just over 40 minutes.

This red cabbage soup is a medley of flavours and textures which work together in perfect harmony creating a deliciously hearty (but low in calories), nutritious dish.

Red cabbage tends to be associated with the holiday season when we braise it or turn into a seasonal Christmas salad. When I am not creating a seasonal red cabbage recipe I like to pickle red cabbage overnight and turn into a sweet and tangy slaw. I also like to juice red cabbage with different fruits and vegetables for a vitamin boost during dark winter months. Red cabbage also makes a great soup ingredient as it has a mildly sweetish flavour (when cooked) which makes it suitable to combine with lots of different vegetables and flavour combinations.

This chunky red cabbage soup contains typical hearty winter vegetables including carrots, celeriac, potatoes, leek and spinach. Herbs add freshness and complexity of flavour.

Red cabbage soup ingredients

Red cabbage: Remove the tough middle bit (this can be added into a red cabbage juice) and chop the cabbage into 5 mm thick strips. You could also shred the cabbage thinly if you prefer.
Balsamic vinegar: This will add a subtle tang and more flavour into the soup. Add 2 tablespoons to start with and perhaps a little more if you like after the soup has cooked. Be careful not to add too much as the flavour may become too overpowering.
Spinach: It’s sufficient to wilt the spinach so add it towards the end of cooking.
Garlic: I recommend adding it towards the end of cooking for a more intense flavour and a bit of bite.
Herbs: For me the herbs are an integral part to this recipe adding flavour and freshness to this winter soup. If you don’t want to add all the recommended herbs simply omit the ones you aren’t keen on and add more of the ones you do like.

Equipment you’ll need

Kitchen scale/measuring cup and spoon
Chopping board and knife
Vegetable peeler and grater
Large pot and spoon

How to make red cabbage soup with vegetables: step-by-step

1.In the pot heat up 3 tablespoons of oil, add the bay leaf, allspice, onion, leek and red cabbage. Stir and cook over a medium heat for 5 minutes stirring often.

Chopped red cabbage and leek in large pot with spoon on rack.

2. Add the carrot, celeriac, potato, stock and balsamic vinegar, stir, cover and bring to the boil. Lower the heat and simmer for about 25 minutes (or until the vegetables are fully cooked) stirring occasionally.

Cubed vegetables with water in large pot with spoon on top of rack.

3. Add the spinach, herbs, garlic, butter and season to taste. Add a splash of water/stock if needed. Cook for 2 more minutes.

Red vegetable soup with fresh herbs and butter in large pot on top of rack.

4. Remove from the heat and serve.

Red vegetable soup with herbs in large pot with ladle on top of rack.

Top tips for making chunky red cabbage soup

Red cabbage: Remove the tough middle, then chop the cabbage into 5 mm thick strips (or thinner).
Make it vegan: swap regular butter for vegan butter or margarine.
Spinach: For best results add it along with the herbs, crushed garlic and butter towards the end of cooking.
Herbs: Add your favourite combination of the recommended herbs.
Storing: Refrigerate leftover soup for up to 4 days.
Freeze for up to 3 months.

More chunky vegetable soups

You might also like this collection of over 12 creamy vegan soups.

Keep in touch

If you make this simple red cabbage soup recipe I’d love to know how it turned out for you. Let me know in the comments below, thanks!

Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

Chunky red cabbage vegetable soup in white bowl with spoon, dill, parsley, green cloth and red cabbage in background.

Print Recipe

5 from 4 votes