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Top down view of red cabbage vegetable soup in white bowl with spoon, dill, parsley, green cloth and red cabbage in background.
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Chunky Red Cabbage Soup

This red cabbage soup is made with simple vegetables for added flavour and texture and herbs for freshness. It's sweet and tangy, hearty and nutritious, easy to make and ready in just over 40 minutes.
Course Lunch
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 -8 servings
Calories 118kcal
Author Monika Dabrowski

Ingredients

  • 10.58 ounces red cabbage
  • 8.82 ounces potatoes peeled, cubed
  • 1 red onion finely chopped
  • 1 medium carrot peeled, diced
  • 1.41 ounces celery root/celeriac small piece, peeled, diced
  • ½ medium leek cut lengthwise, finely chopped
  • 1.76 ounces spinach finely chopped
  • 2-3 tablespoons parsley, dill and chives each, finely chopped
  • 1 bay leaf
  • 2 allspice berries or ¼ tsp ground
  • 1½-2 tablespoons balsamic vinegar add to taste
  • 1 tablespoon butter any
  • 1 garlic clove crushed
  • 1½ tablespoons olive oil
  • 6¼ cups stock vegetable or chicken
  • Sea salt and pepper to taste
US Customary - Metric

Instructions

  • Sautee vegetables: To the pot add the oil, bay leaf, allspice, onion, leek and red cabbage. Stir and cook over a medium heat for about 5 minutes stirring often.
  • Cook soup: Add the carrot, celery root, potato and stock, then 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.
  • Finish off: Add the spinach, herbs, garlic, 1 tablespoon of balsamic vinegar, butter, and season to taste. Add a little more stock if needed. Cook for 2 more minutes.
  • Serve: Remove from the heat, adjust the seasoning, add more vinegar, if required, then serve.

Notes

  • Make sure your red cabbage is firm and doesn't have dry or dark patches.
  • It's important not to overcook this soup. 25-30 minutes should be sufficient.
  • Add the balsamic vinegar gradually.
  • Refrigerate leftover red cabbage vegetable soup for up to 3 days.
  • Freeze for up to 3 months.
  • Red cabbage might stain your hands so I recommend wearing rubber gloves when handling it.

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