Are you looking for a warm and hearty meal that’s also full of nutritious ingredients? Then try this delicious red cabbage soup!
Not only is it packed with health-boosting vitamins, but its delightful flavor will tantalize your taste buds. Perfect for any night of the week, this easy to make soup is guaranteed to be a hit with everyone in the family!
Plus, it takes barely any time at all to prepare – so dinner can still be on the table within an hour.
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Can I use green cabbage instead of red cabbage for the soup?
Green cabbage can be used instead of red in the red cabbage soup recipe. You may want to adjust the flavor ratio slightly when substituting green cabbages for reds, since red cabbages are known to have a sweeter and milder taste than the latter.
Plus, depending on the type of red cabbage you choose, the spice level of your red cabbage soup could also be increased or decreased. Just remember that if you choose to stick with red cabbage for all its health benefits and taste profiles, make it an ideal choice all year round!
Benefits of eating red cabbage
Eating red cabbage routinely can have unparalleled benefits, as red cabbage is incredibly nutritious and provides a source of many vitamins, minerals, and dietary fiber.
By eating red cabbage for just one week, you may experience improved skin health due to its natural anti-aging properties; its Vitamin K . It may even help improve brain function.
Red cabbage has always been part of people’s diets and we see now why this vegetable should be included in every balanced diet.
Light soup recipes to try for lunch or dinner
Soups are a great option for a light and nourishing lunch or dinner. Whether you’re looking for a quick and easy meal or a healthy option to fuel your day, a light soup is the perfect choice. Not only are they low in calories, but they’re also filling, flavorful and can be made with a variety of ingredients to suit your taste buds. If you’re looking to add more soup to your meal rotation, here are a few light soup recipes to try:
- Crockpot Minestrone Soup
- Weight Watchers Corn Soup
- Weight Watchers Potato Soup
- Ground Turkey Vegetable Soup
- Instant Pot Cauliflower Soup Recipe
These recipes are versatile and can be made with seasonal ingredients, making them perfect for year-round enjoyment. So, next time you’re looking for a light and delicious meal, give one of these soup recipes a try!
How to make this soup
First, start by heating the olive oil in a large soup stock pot.
Then add onion, celery, garlic and all of the dry spices aside from bay leaves. Cook all the vegetables until they are soft and add vegetable broth. Add whisked yogurt (try homemade yogurt) and bay leaves and bring the soup to a boil.
Add diced potatoes and thinly sliced red cabbage. Stir everything and bring to a simmer with the lid covered for 18-20 minutes.
Remove the soup from the heat and take out the bay leaves. Blend the soup in a blender until smooth. Alternatively, you can use an immersion blender instead of a blender.
Best ways to eat red cabbage
Red cabbage is an incredibly versatile vegetable and there are many ways to prepare and enjoy it. For red cabbage lovers wanting something even simpler yet still delicious, raw red cabbage pancakes are both quick and tasty.
Red cabbage can also be steamed or boiled – whatever cooking method you prefer, there is no doubt that red cabbage will make your meals much more interesting.
Red Cabbage Soup
This is my favorite recipe for a warm and comforting red cabbage soup. This hearty soup is packed with nutritious ingredients and bursting with flavor. Not only is it delicious, but it's also easy to make and can be enjoyed any day of the week. So, grab your apron and let's get started!
Ingredients
- 1 small red cabbage, sliced thin
- 2 medium potatoes, cubed
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 celery stalks, chopped
- ¼ teaspoon ground cloves
- ¼ teaspoon ground thyme
- 2 tablespoons fresh minced garlic
- 1/4 teaspoon salt
- ½ teaspoon pepper
- 4 cups chicken or veggie broth
- 1 cup plain fat free Greek yogurt
- 2 bay leaves
- Crushed red pepper for serving (optional)
Instructions
- Heat the olive oil on medium in a large stock pot
- Add onion, celery, garlic and all of the dry spices. (not bay leaves)
- Cook until the vegetables are tender.
- Add vegetable broth
- Whisk in yogurt and add bay leaves. Bring to a slight boil.
- Add the potatoes and cabbage.
- Stir well and cover and reduce to low heat.
- Simmer the soup until the cabbage is tender. (approx 18 to 20 minutes)
- Remove from the heat and discard the bay leaves.
- Carefully scoop soup into blender and blend by the cupful until smooth. You an also use an immersion blender for this step.
Recommended Products
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Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 543Total Fat 22gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 15gCholesterol 132mgSodium 407mgCarbohydrates 41gFiber 8gSugar 11gProtein 45g
As with any of our recipes, carb counts, calorie counts, WW points and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.