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Categories Clean Eating Recipes, Gluten And Dairy Free Recipes, Low Carb Recipes, Lunch Or Dinner, Paleo Recipes, Recipes, Soup, Vegan Recipes, Whole30 Recipes
This healthy red cabbage soup recipe offers a sweet and sour taste, perfect for those looking for a vegan or vegetarian option. It’s packed with nutrients and texture from sweet veggies (there is no added sugar) and red cabbage sauerkraut both contributing to that extra punch of flavor. Enjoy the benefits of red cabbage, known for its high vitamin C and antioxidant content.
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This soup with red cabbage is real comfort food, perfect for cold days! It is simple and easy to prepare and not at all expensive to put together.
Related: Easy Roasted Butternut Squash and Carrot Soup
How To Make This Red Cabbage Soup
1. Gather all ingredients and chop/mince/dice everything you need.
2. Heat a large pot over medium heat and add in your choice of oil or ghee.
3. Sauté diced onion, carrots and minced garlic for about 5 minutes, until the onion is translucent.
4. Add the dried thyme, black pepper, bay leaf and salt. Let it cook for 1 minute or 2. The heat will enhance the herbs flavor.
5. Then add in diced potatoes, celery root (aka celeriac) and add the water (or stock). Cook until it comes to a boil, about 7-10 minutes.
6. Add the shredded red cabbage, the sauerkraut, the chopped bell pepper and the tomato paste. Bring to a simmer and let cook for about 20 minutes, until the vegetables are tender.
7. Season with extra salt, pepper if needed. You can add any other desired spices (such as red pepper flakes).
Serve hot and enjoy!
Pair this red cabbage soup with nice toasted slice of sourdough bread or pumpernickel bread or enjoy it by itself as lunch or light dinner.
Video: How To Make This Red Cabbage Soup
Recipe Tips And Substitutions
- For a heartier red cabbage soup, try adding in some cooked grains, beans or some meat.
- Adjust the amount of sauerkraut according to taste preference. If you don’t have sauerkraut, substitute with diced pickles or kimchi. Or in order to mimic the sour taste you can also add 2-3 tablespoons of apple cider vinegar and increase the amount of tomato paste / canned crushed or diced tomatoes.
- Use vegetable broth instead of water. But know it tastes just fine with water only.
Related: Gluten Free Vegetable Soups
Related: Creamy Beet Soup With Red Sauerkraut
Storing tips:
- This red cabbage soup can be stored in an airtight container in the refrigerator for up to 4-5 days.
- It can also be frozen for up to 3 months. Cabbage even softens when frozen, so your soup may even be more tender than it was originally.
- Thaw in the refrigerator overnight before reheating and enjoying.
More Healthy Cabbage Recipes
- Shrimp Cabbage Salad
- Lazy Cabbage Roll Casserole
- Cabbage Fritters (Fried or Baked)
- Fermented Beets + Cabbage (Probiotic Rich Beetroot Sauerkraut)
- Creamy Chickpea Salad With Cabbage (Vegan)
- Healthy Stuffed Cabbage Rolls
- Cancer Killer Juice: Pomegranate, Red Cabbage And Blueberry
- Best Cabbage Juice Recipe For Ulcers (Blender / Juicer)
Healthy Stuffed Cabbage Rolls
Fermented Beets + Cabbage (Probiotic Rich Beetroot Sauerkraut)
Cabbage Fritters (Fried or Baked)
Shrimp Cabbage Salad
Print Recipe
Healthy Red Cabbage Soup | Sweet & Sour
This healthy red cabbage soup recipe offers a sweet and sour taste, perfect for those looking for a vegan or vegetarian option. It's packed with nutrients and texture from sweet veggies (there is no added sugar) and red cabbage sauerkraut both contributing to that extra punch of flavor.
This red cabbage soup is real comfort food, perfect for cold days! It is easy to prepare and not at all expensive to put together.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Dinner, Lunch, Soup
Cuisine: Clean Eating, Dairy Free, Gluten Free, Grain Free, Sugar Free, Vegan, Vegetarian
Servings: 4 or 5 people
Calories: 159kcal
Author: HealthyTasteOfLife
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Ingredients
- 2.5 cups shredded red cabbage - about 6.5 oz (185g)
- 1 large carrot
- 1 large potato - parsnip or beets would also work
- 1/4 medium celery root (celeriac)
- 1 large red onion
- 2 large garlic cloves
- 1 small bell pepper
- 3/4 cup sauerkraut - see notes
- 2 tbsp tomato paste - or 1 cup of canned tomatoes
Additional
- 2 tbsp oil or ghee - for sautéing
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1.5 tsp sea salt
- 5-6 cups filtered water - or stock
Instructions
Heat a large pot over medium heat and add in your choice of oil or ghee.
Sauté diced onion, carrots and minced garlic for about 5 minutes, until the onion is translucent.
Add the dried thyme, black pepper, bay leaf and salt. Let it cook for a minute or two. The heat will enhance the herbs flavor.
Then add in diced potatoes, celery root (aka celeriac) and add the water (or stock). Cook until it comes to a boil, about 7 minutes.
Add the shredded red cabbage, the sauerkraut, the chopped bell pepper and the tomato paste. Bring to a simmer and let cook for about 20 minutes, until the vegetables are tender.
Season with extra salt, pepper if needed. You can add any other desired spices (such as red pepper flakes). Serve hot and enjoy!
Notes
- Adjust the amount of sauerkraut according to taste preference. Use can use white or red sauerkraut.
- If you don’t have sauerkraut, substitute with diced pickles or kimchi. Or in order to mimic the sour taste you can add 2-3 tablespoons of apple cider vinegar and increase the amount of tomato paste / canned (crushed or diced) tomatoes.
Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!
Nutrition
Serving: 3cups | Calories: 159kcal | Carbohydrates: 25g | Protein: 3.6g | Fat: 5.2g | Potassium: 679mg | Fiber: 4.92g | Vitamin A: 3397IU | Vitamin C: 63.8mg | Calcium: 84.5mg | Iron: 1.76mg
The information shown is an estimate provided by an online nutrition calculator.
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