Red cabbage soup

Red cabbage and potato soup- a delicious and beautiful vegan soup that's also gluten-free. This creamy cabbage soup is a great option if you are planning to eat healthy by adding more colors to your diet.

Course Soup

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 120kcal

Author Vandana Chauhan

Equipment

Blender

Ingredients

6 cups red cabbage roughly chopped
1 cup potato cubes
1 medium-sized red onion roughly chopped
2 garlic cloves roughly chopped
2 tablespoons chopped fresh dill
3 tablespoons lime juice adjust as per taste
3.5 cups vegetable stock
1 cup almond milk/ any plant-based milk
1 tablespoon olive oil
½ teaspoon ginger powder
½ teaspoon ground black pepper
Salt as per taste

Instructions

Heat oil in a pan. Add garlic and onion. Cook until the onion starts turning brown.
Add cabbage, potato, ginger, pepper, and salt. Cook for 5-7 minutes or until the cabbage softens.
Add vegetable stock. Mix and cover the pan. Cook for around 20 minutes or until the potatoes are nicely cooked.
Blend the soup with a hand blender until smooth. Boil for about a minute and then switch off the gas.
Add almond milk and mix.
Finally, add lime juice and chopped dill. Enjoy!

Notes

Use fresh cabbage in this soup otherwise, the soup may taste slightly bitter.
Switch off the gas before adding the milk.
Feel free to use any fresh herb of your choice.
More detailed recipe tips are given in the post above. Please follow them to make this recipe.

Nutrition