Red Cabbage Winter Vegetable Soup

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.

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.

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

4. Remove from the heat and serve.

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

• Simple Vegetarian Borscht Soup Recipe
• Roasted Root Vegetable Soup (Vegan)
• Polish Sauerkraut Soup Recipe (Kapusniak)
• Beet Greens Vegetable Soup
• Polish Dill Pickle Soup (Ogorkowa Zupa)
• Simple Chunky Leek and Potato Soup

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!

Red Cabbage Winter Vegetable Soup

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.

5 from 5 votes

Print Pin Rate

Course: Lunch

Cuisine: International

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 8 portions

Calories: 118kcal

Author: Monika Dabrowski

Ingredients

• 300 g red cabbage chopped into 5 mm thick strips, without the tough middle300 g red cabbage chopped into 5 mm thick strips, without the tough middle
• 250 g potatoes peeled, cubed250 g potatoes peeled, cubed
• 1 onion finely chopped1 onion finely chopped
• 1 medium carrot peeled, diced1 medium carrot peeled, diced
• 40 g celeriac peeled, diced40 g celeriac peeled, diced
• 1/2 leek cut lengthwise, finely chopped1/2 leek cut lengthwise, finely chopped
• 50 g spinach finely chopped50 g spinach finely chopped
• 2-3 tbsp each: parsley, dill and chives finely chopped2-3 tbsp each: parsley, dill and chives finely chopped
• 1 bay leaf1 bay leaf
• 2 allspice berries2 allspice berries
• 2 tbsp balsamic vinegar2 tbsp balsamic vinegar
• 1 tbsp butter1 tbsp butter
• 1 garlic finely grated1 garlic finely grated
• 3 tbsp olive oil3 tbsp olive oil
• 1.5 l vegetable stock1.5 l vegetable stock
• Sea salt and pepper to tasteSea salt and pepper to taste

Metric - US Customary

Instructions

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

Notes

• 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.

Nutrition

Serving: 1serving | Calories: 118kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 794mg | Potassium: 335mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2898IU | Vitamin C: 31mg | Calcium: 45mg | Iron: 2mg

*Nutritional information is automatically generated and should be considered as an estimate.

Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

Recipe link parties

I am bringing this red cabbage vegetable soup recipe to #CookBlogShare.