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Best Purple Cabbage Soup

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This easy purple cabbage soup recipe is absolutely delicious and the perfect hearty soup to make and enjoy on a cold winter night. The soup is super creamy and yet dairy free and naturally gluten free at the same time, making it one of the best soup recipes to try.

If you love cabbage be sure to check out these Slow Cooker Unstuffed Cabbage Rolls.

What I Love About the Recipe

My favorite part about this recipe is the fact that it is great for meal prep too!

I like to have some soups ready to be seasoned and served on those long winter workdays, when I’m not in the mood for a lot of cooking, and this cabbage soup just fit the bill perfectly.

Ingredients For the Purple Cabbage Soup Recipe

To make this cabbage soup, you’ll need a handful of pantry staples.

Purple Cabbage Soup Ingredients
  • Red cabbage: The star ingredient, it lends the soup its vibrant color and unique flavor.
  • Potato: Adds thickness to the soup, enhancing its texture without needing flour.
  • Coconut milk: Provides a creamy undertone, balancing the robust flavors of the cabbage.
  • Carrots: Infuse a touch of sweetness into the soup, complementing the cabbage’s earthiness.
  • Olive oil: Enriches the soup’s taste and aids in sautéing the ingredients.
  • Leek: Offers a subtle, onion-like flavor, adding depth to the soup.
  • Herbs: Thyme and parsley bring a fresh, herby note to the dish.
  • Seasonings: Salt and pepper, or red pepper flakes, fine-tune the soup’s flavor balance.

How to Make Purple Cabbage Soup

Once you have all your ingredients ready, here’s what you’ll need to do to make the purple cabbage soup.

Step 1: Fry Carrots and Leek

Heat olive oil in a pot. Dice the carrots. Chop leeks into rings and add to a large pot over medium heat. Fry the vegetables in olive oil until transparent.

Step 2: Chop Potatoes and Cabbage

Peel the potatoes and cut into medium cubes. Remove the tough parts from the cabbage and chop in the same way.

Step 3: Add Veggies and Coconut Milk and Cook

Place the sliced cabbage and potatoes in a saucepan and add the coconut milk. Pour in the water so that it completely covers the vegetables. Cook the soup for 25 minutes on low heat.

Step 4: Add Herbs and Cook

Add the parsley and thyme. Cover and simmer for another 5 minutes.

Step 5: Blend Soup and Season

Blend the soup with a blender. If desired, you can adjust the thickness of the soup by adding a little coconut milk. Season with salt and pepper.

Step 6: Serve with Olive Oil

Ladle the soup into portions, garnish with drops of olive oil and vegetables.

Tips & Tricks to Nail the Purple Cabbage Soup Recipe

Ready to make this red cabbage soup? Here are some more tips and tricks to help you out.

  • Russet potatoes are a great choice to consider adding to the soup- they have just the perfect amount of creaminess.
  • To make the cabbage soup healthier, you can use sweet potato as a thickener instead of regular potatoes.
  • If your soup has ended up being too thick, you can loosen it up by adding some vegetable broth. I would recommend using homemade vegetable broth to keep it healthy.
  • If you don’t have vegetable broth, you can also choose to use chicken broth or tomato broth instead.
  • While this soup is typically made using red cabbage, you can also try using green cabbage and replicating the same recipe. Just remember that the color of the green cabbage soup will obviously be different.
  • I would also recommend adding a dash of vinegar, ideally white wine vinegar to this vegetable cabbage soup.
  • And if you like spicy food, you’ll also want to add a dash of hot sauce into the mix while making cabbage soup.

What Else Can I Add to the Soup?

In addition to all the ingredients I added, you can also add some other veggies of your choice to lend the cabbage soup more flavor.

Diced tomatoes can be a great addition to the purple cabbage soup, especially if you want a bit of tanginess. In fact, you can add some smokiness to the soup by adding fire roasted tomatoes instead of regular soup.

To make the cabbage soup more protein rich, you can also add some canned beans into the mix.

I would recommend adding white beans or navy beans or even some cannellini beans. All these have simple, versatile flavors that work wonderfully with the flavors of the soup.

Ground beef can also be a good addition to this easy cabbage soup recipe, and can make it more hearty and nutritious.

To lend some freshness to the purple cabbage soup, sprinkle some chopped fresh parsley on the top.

How Can I Store the Red Cabbage Soup?

If you have any leftover cabbage soup, you can first let it cool completely and then transfer it to an airtight container before you refrigerate it.

The soup should stay fresh for 2-3 days, and you can then reheat it in the microwave or over the stovetop, stirring occasionally.

If you want to batch make it, you can freeze it too! I would recommend using a freezer safe container instead of an airtight container to keep away the freezer burn.

How to Serve the Cabbage Soup

The best way to serve this red cabbage soup is to serve it with some crusty bread on the side.

I also like to drizzle a bit of lemon juice on the top before serving, just to add some acidity to the earthiness of the soup.

More Healthy Recipes to Try

If you enjoyed this healthy cabbage soup recipe and are inspired to try some more recipes, here are a few good ones to check out.

purple cabbage soup recipe

Purple Cabbage Soup

Yield: 2
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This delicious and tasty purple cabbage soup is a delicious and easy nutritious recipe to enjoy

Ingredients

  • 1/2 small cauliflower of red cabbage
  • 1 potatoes
  • 2 cups coconut milk
  • 1/2 carrot
  • 1 tbsp. olive oil
  • 1 Tsp thyme
  • 3-4 cups water, parsley
  • salt, pepper to taste.

Instructions

  1. Heat olive oil in a pot. Dice the carrots. Chop leeks into rings and add to a large pot over medium heat. Fry the vegetables in olive oil until transparent.
  2. Peel the potatoes and cut into medium cubes. Remove the tough parts from the cabbage and chop in the same way.
  3. Place the sliced cabbage and potatoes in a saucepan and add the coconut milk. Pour in the water so that it completely covers the vegetables. Cook the soup for 25 minutes on low heat.
  4. Add the parsley and thyme. Cover and simmer for another 5 minutes.
  5. Blend the soup with a blender. If desired, you can adjust the thickness of the soup by adding a little coconut milk. Season with salt and pepper.
  6. Ladle the soup into portions, garnish with drops of olive oil and vegetables.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 630Total Fat: 56gSaturated Fat: 44gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 425mgCarbohydrates: 34gFiber: 6gSugar: 5gProtein: 9g

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