Red Cabbage Soup
Try out this red cabbage soup recipe the next time you’re looking to warm up with a nourishing, yet simple meal.
There are many benefits to eating red cabbage, and this recipe is a great way to get all of the benefits cabbage has to offer, as well as the nutrients from the other delicious included ingredients.
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Table of contents
Why you’ll love this recipe
Not only is this soup full of nutrients, but it’s also very low in Weight Watchers points, so you don’t have to worry about going over your daily allotted points!
This is also a simple recipe to make if you don’t feel like spending a lot of time cooking, and the meal is ready in 40 minutes from start to finish making it a great option to put together even on a busy weeknight!
If you are looking for another veggie packed soup to try, consider this recipe for pea and mint soup.
Which WW Program are these points for?
In 2023, WW is using just plain old “POINTS.”
- Be sure to calculate the points value of the foods and recipes you eat in the app.
- Always add ingredients and serving sizes and don’t rely on the nutrition facts in the recipe.
- Accuracy will come from the information you input on the app.
Ingredients for this recipe
Small red cabbage: Sliced thin.
Medium potatoes: Cubed.
Olive oil: Will enhance the overall flavor of the soup.
Large onion: Diced.
Celery stalks: Chopped.
Ground cloves: For some warm spice.
Ground thyme: Adds some great flavor.
Minced garlic: Fresh.
Salt and Pepper: For seasoning.
Chicken broth: You can also use veggie broth.
Greek yogurt: Plain and fat-free.
Bay leaves: For additional taste.
Crushed red pepper: This is optional.
Substitutions
– Even though the recipe calls for chicken broth, you can easily substitute vegetable broth instead.
– Crushed red pepper is optional.
If you are looking for more cabbage recipes, try this recipe for slow cooker red cabbage.
How to make soup with red cabbage
Step 1: Heat the olive oil on medium in a large stock pot. Step 2: Add onion, celery, garlic and all of the dry spices. (not bay leaves). Step 3: Cook until the vegetables are tender.
Step 6: Add the potatoes and cabbage. Step 7: Stir well and cover. Reduce to low heat. Step 8: Simmer the soup until the cabbage is tender. (approx 18 to 20 minutes).
Step 4: Add your broth. Step 5: Whisk in yogurt and add bay leaves. Bring to a slight boil.
Step 9: Remove from the heat and discard the bay leaves. Step 10: Carefully scoop soup into the blender and blend by the cupful until smooth. You can also use an immersion blender for this step.
Storage suggestions
This soup recipe can be kept in an airtight container for another day if you’re meal-prepping or have leftovers. You can keep it in the fridge for 5 days, or in the freezer for up to 3 months.
Reheating Tips
To reheat this soup recipe, you can place it in a pot on the stove to warm up, or put a single portion in a bowl and place in the microwave.
Common Questions
Cabbage is low in fat and high in fiber making it a nutritious ingredient to use for soup recipes.
Both options are great, but red cabbage has more vitamin C in it.
Due to cabbage being a low glycemic food, it doesn’t cause spikes in blood sugar.
Other Soup Recipes to Try
If you enjoy soup recipes throughout the year, then I have some great ideas for what you should try next! Celebrate Taco Tuesday with this Healthy Taco Soup Recipe. This Weight Watchers Pumpkin Soup Recipe is a must-have, especially during the fall months as it starts to get cooler. Enjoy a pasta soup with this hearty and filling Crockpot Minestrone Soup. For something that will leave you feeling full and satisfied, this Crock Pot Loaded Baked Potato Soup Recipe is a tasty option.
Red Cabbage Soup
Ingredients
- 1 small Red cabbage thinly sliced
- 2 medium Potatoes cubed
- 1 Tbsp Olive oil
- 1 large Onion diced
- 2 Celery stalks chopped
- ¼ tsp Cloves ground
- ¼ tsp Thyme ground
- 2 Tbsp Garlic fresh, minced
- ¼ tsp Salt
- ½ tsp Pepper
- 4 c Chicken broth or vegetable broth
- 1 c Greek yogurt plain, fat free
- 2 Bay leaves
- Crushed red pepper flakes 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 the 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.
Warm and delicious dinner! Loved it!