Red Cabbage Soup
Beautiful, creamy red cabbage soup, packed with nutritious ingredients, perfect for a weeknight dinner or for serving to guests.
Servings 4
Calories 455kcal
Ingredients
- 750 g/ 1.7 lbs red cabbage about ½ medium red cabbage
- 1 medium onion
- 1 tablespoon olive oil
- 200 g/ 7 oz potatoes 1 medium to large potato
- 3 cloves
- 6 juniper berries
- 3 bay leaves
- 1,5 liter/ 51 fl.oz/ 6 ¼ cups chicken or vegetable stock
- 1 medium apple
- 150 ml single or heavy cream or vegan alternative
- 1 tiny pinch of cinnamon
- 2 teaspoons balsamic vinegar
- fine sea salt and black pepper
- 1-2 tablespoons chopped parsley optional
- ½ apple optional
- 2 tablespoons chopped pistachios optional
Instructions
- Chop the cabbage finely. You can use a food processor. Chop the onion.
- Heat the oil in a large soup pot and cook the onion until translucent.
- In the meantime peel and chop the potatoes. Add the potatoes and the red cabbage to the pot. Cook, stirring often, for about 5 minutes.
- Add the cloves, juniper berries, bay leaves, and stock. Bring to a boil, turn down the heat and simmer for about 20 minutes.
- Add the finely chopped apple and simmer for 10-15 more minutes or until everything is soft.
- Remove the bay leaves and blend the soup until smooth.
- Add the cream or vegan alternative, salt and pepper to taste and a tiny pinch of cinnamon. Add about 2 teaspoons of balsamic vinegar.
- Stir well, and adjust the taste again with salt, pepper and maybe a little more balsamic vinegar.
- Decorate the soup with very thinly cut apple slices, chopped pistachios, and some parsley.
Video
Nutrition
Serving: 1/4 of the soup | Calories: 455kcal | Carbohydrates: 66g | Protein: 10g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Cholesterol: 43mg | Sodium: 1432mg | Fiber: 17g | Sugar: 32g