25+ Delicious Red Cabbage Soup Recipes for Nutritious Meals

Red cabbage isn’t just a colorful addition to salads and slaws; it’s a nutritional powerhouse that brings unique flavor, antioxidants, and a beautiful pop of color to soups.

Packed with fiber, vitamins, and minerals, red cabbage is an ideal ingredient for hearty, satisfying soups that are as good for you as they are delicious.

Its slightly sweet and earthy flavor pairs wonderfully with ingredients like apples, beets, potatoes, and spices, creating endless possibilities for delicious and nourishing soups.

In this collection, you’ll discover 25+ red cabbage soup recipes that are perfect for every occasion.

Whether you’re looking for cozy comfort on a winter day, a zesty and refreshing bowl for warmer weather, or a creative take on a classic cabbage soup, these recipes are here to inspire.

From creamy purées to chunky stews and globally inspired broths, there’s a red cabbage soup recipe to satisfy every craving and dietary preference.

Let’s dive in and explore the versatility and vibrant beauty of red cabbage in soup form!

25+ Delicious Red Cabbage Soup Recipes for Nutritious Meals

Red cabbage soup is a fantastic way to add color, flavor, and nutrition to your meal rotation.

With so many diverse recipes to choose from, you can enjoy the benefits of red cabbage in soups that range from creamy and indulgent to light and refreshing.

These soups are not only visually appealing but also packed with antioxidants and vitamins, making them a wonderful choice for anyone seeking to eat healthier while enjoying every bite.

So grab a head of red cabbage and start exploring these 25+ red cabbage soup recipes to bring warmth, nutrition, and vibrant color to your table.

You’ll love the variety and convenience these soups offer!

Hearty Red Cabbage & Potato Soup

This warm, satisfying soup combines the earthy flavors of red cabbage and potatoes with a savory broth. Perfect for chilly evenings, it’s both nutritious and filling, providing a balanced meal with fiber, vitamins, and minerals. The addition of thyme and bay leaves infuses the soup with an aromatic depth, making it a comforting dish for any time of the year.

Ingredients:

• 1 medium head of red cabbage, shredded
• 3 large potatoes, peeled and diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onions and garlic and sauté until soft and fragrant, about 5 minutes.
2. Add the shredded red cabbage and cook for another 5 minutes, stirring occasionally, until the cabbage begins to soften.
3. Stir in the diced potatoes, vegetable broth, thyme, and bay leaves. Bring the soup to a boil.
4. Reduce the heat to low and let the soup simmer for 30-40 minutes, or until the potatoes are tender.
5. Remove the bay leaves and season the soup with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh parsley.

This hearty red cabbage and potato soup offers a perfect combination of creamy, earthy potatoes with the sweet tang of red cabbage. It’s a filling, yet light option that’s perfect for lunch or dinner. The use of vegetable broth and aromatic herbs makes the soup wholesome and comforting, while the addition of fresh parsley at the end adds a burst of color and freshness. The simplicity of the ingredients ensures that the natural flavors of the vegetables shine through, creating a soup that’s both nourishing and delicious.

Spicy Red Cabbage & Bean Soup

Packed with protein from the beans and a kick of heat from chili flakes, this spicy red cabbage soup is a bold and satisfying dish. It balances the slight bitterness of the cabbage with the warmth of chili, cumin, and smoked paprika, creating a rich, flavorful broth. Ideal for those who enjoy a bit of spice in their meals, this soup is as hearty as it is healthy.

Ingredients:

• 1 small head of red cabbage, shredded
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili flakes (adjust to taste)
• 4 cups vegetable broth
• 1 tablespoon tomato paste
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes.
2. Stir in the cumin, smoked paprika, and chili flakes, cooking for another minute until the spices release their fragrance.
3. Add the shredded red cabbage and cook for 5 minutes, stirring occasionally, until it softens slightly.
4. Pour in the vegetable broth, tomato paste, and kidney beans. Stir well and bring to a boil.
5. Reduce the heat and simmer for 20-25 minutes, allowing the flavors to meld and the cabbage to soften completely.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This spicy red cabbage and bean soup is perfect for those who crave bold, hearty flavors with a hint of heat. The kidney beans provide a satisfying texture, while the red cabbage soaks up the aromatic spices, making each spoonful a delicious experience. The cumin and smoked paprika give the soup a smoky depth, while the chili flakes add just the right amount of heat. Topped with fresh cilantro, this soup is both comforting and invigorating—a perfect choice for a filling meal with a bit of a kick.

Red Cabbage & Apple Soup with Caraway Seeds

This red cabbage and apple soup is a unique and flavorful combination of sweet and savory. The natural sweetness of apples balances out the slightly bitter taste of red cabbage, while the caraway seeds provide an earthy, aromatic finish. The soup is light yet nourishing, making it ideal for any season, and it’s a great way to incorporate more vegetables and fruit into your diet.

Ingredients:

• 1 medium head of red cabbage, shredded
• 2 large apples, peeled, cored, and chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon caraway seeds
• 1 teaspoon fresh lemon juice
• Salt and pepper to taste
• Sour cream (optional, for serving)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onions and garlic, sautéing for 5 minutes until soft.
2. Stir in the shredded cabbage and chopped apples, cooking for another 5 minutes to allow the flavors to combine.
3. Add the vegetable broth and caraway seeds, bringing the soup to a boil.
4. Reduce the heat to low and simmer for 25-30 minutes, until the cabbage is tender and the apples have broken down.
5. Add lemon juice, then season with salt and pepper to taste.
6. Use an immersion blender or transfer to a regular blender to puree the soup to your desired consistency.
7. Serve with a dollop of sour cream, if desired.

This red cabbage and apple soup is a delightful balance of sweet and savory flavors, with the caraway seeds giving it a distinct, aromatic kick. The apples add a lovely, subtle sweetness that pairs perfectly with the earthy cabbage. The smooth texture, created by blending the soup, makes it incredibly comforting and velvety. Whether you enjoy it as a starter or a light meal, this soup is not only refreshing but also a great way to enjoy a variety of wholesome ingredients. The optional sour cream adds a rich, creamy contrast that enhances the soup’s natural sweetness.

Red Cabbage & Tomato Soup with Basil

This vibrant red cabbage and tomato soup is a delightful fusion of sweet, savory, and tangy flavors. The juicy tomatoes and tender cabbage combine beautifully, while fresh basil adds a fragrant, herbaceous note. The simplicity of the ingredients and the balance of flavors make this soup perfect for a quick lunch or dinner, while still feeling like a comforting, home-cooked meal.

Ingredients:

• 1 medium head of red cabbage, shredded
• 4 large tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, sautéing for about 5 minutes until softened.
2. Stir in the shredded cabbage and cook for an additional 5 minutes, allowing it to soften.
3. Add the chopped tomatoes, vegetable broth, and dried basil. Stir to combine and bring the soup to a boil.
4. Lower the heat and let the soup simmer for 30 minutes, allowing the flavors to meld and the cabbage to become tender.
5. Taste the soup and add sugar if you prefer a slightly sweeter flavor to balance the acidity of the tomatoes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh chopped basil.

The red cabbage and tomato soup with basil offers a light, refreshing taste that’s both satisfying and nourishing. The tomatoes bring a tangy richness, while the cabbage adds a subtle sweetness that deepens as it simmers. The fresh basil at the end provides an aromatic lift, making each bite feel fresh and vibrant. It’s a perfect dish for any season, offering a comforting, healthy meal without being too heavy. Ideal for those who want a quick, flavorful, and easy-to-make soup.

Smoky Red Cabbage Soup with Lentils

This smoky red cabbage soup with lentils is a nutritious and filling option that packs a punch with its deep, smoky flavors. The combination of red cabbage, earthy lentils, and smoked paprika creates a rich, hearty base, while the addition of tomatoes and vegetable broth enhances the depth of the soup. It’s an ideal dish for those looking for a protein-packed, hearty meal.

Ingredients:

• 1 medium head of red cabbage, shredded
• 1 cup dried green or brown lentils, rinsed
• 1 can (15 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened.
2. Stir in the shredded red cabbage and cook for another 5 minutes, allowing it to release some moisture.
3. Add the lentils, diced tomatoes, vegetable broth, smoked paprika, and cumin to the pot. Stir to combine and bring to a boil.
4. Once boiling, reduce the heat to low and let the soup simmer for 40-45 minutes, or until the lentils are tender and the cabbage is cooked through.
5. Season the soup with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This smoky red cabbage soup with lentils is an incredibly satisfying and nourishing dish, offering a complex layer of flavors from the smoky paprika and earthy cumin. The lentils provide a protein-rich base, making the soup a hearty meal on its own, while the cabbage adds a touch of sweetness that balances out the smokiness. With its deep, savory broth and rich texture, this soup is perfect for colder days when you’re craving something hearty and wholesome. Garnishing with fresh parsley adds a vibrant touch, enhancing both the look and the flavor of the dish.

Sweet and Sour Red Cabbage Soup

This sweet and sour red cabbage soup is a tangy twist on traditional cabbage soups, offering a perfect balance between the sharpness of vinegar and the sweetness of apples and honey. The cabbage soaks up the vibrant broth, creating a hearty yet refreshing dish. A great option for those who enjoy a sweet-sour flavor profile, it’s light but still satisfying.

Ingredients:

• 1 medium head of red cabbage, shredded
• 2 large apples, peeled, cored, and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 3 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon caraway seeds
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh dill, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Stir in the shredded cabbage, cooking for 5-7 minutes until the cabbage starts to wilt.
3. Add the chopped apples, vegetable broth, apple cider vinegar, honey, caraway seeds, and thyme. Stir to combine and bring to a boil.
4. Once boiling, reduce the heat and let the soup simmer for 30 minutes, allowing the flavors to meld together and the cabbage to soften.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh dill.

This sweet and sour red cabbage soup is a refreshing and unique twist on a classic. The balance between the tangy apple cider vinegar and the sweetness of honey and apples makes for a vibrant, flavorful broth that complements the cabbage perfectly. The addition of caraway seeds and thyme gives the soup a gentle herbal depth, while the fresh dill at the end provides a burst of brightness. This soup is not only delicious but also full of vitamins and antioxidants, making it a light yet filling option for any meal.

Red Cabbage & Butternut Squash Soup

This creamy red cabbage and butternut squash soup is a perfect harmony of sweet and savory flavors. The rich, velvety texture of the roasted butternut squash combined with the slight bitterness of the red cabbage creates a deeply satisfying dish. Infused with aromatic herbs and a hint of garlic, this soup is perfect for cozy fall or winter days, offering warmth and nourishment in every spoonful.

Ingredients:

• 1 small head of red cabbage, shredded
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh thyme (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes until soft and fragrant.
3. Stir in the shredded red cabbage and cook for 5 minutes, allowing it to soften.
4. Add the roasted butternut squash, vegetable broth, cinnamon, and nutmeg. Stir well and bring to a boil.
5. Lower the heat and let the soup simmer for 20-25 minutes, allowing the flavors to meld and the cabbage to become tender.
6. Use an immersion blender or transfer the soup to a blender to puree it to your desired consistency.
7. Season with salt and pepper to taste and garnish with fresh thyme.

This red cabbage and butternut squash soup is a delightful celebration of fall flavors, offering a perfect blend of sweetness from the squash and a touch of earthiness from the cabbage. The addition of cinnamon and nutmeg brings a warm, comforting aroma that is perfect for the cooler months. The silky smooth texture makes it an indulgent dish, while still being light and nutritious. Topped with fresh thyme, this soup is both soothing and visually appealing, making it an excellent choice for a cozy, satisfying meal.

Red Cabbage & Carrot Soup with Ginger

This vibrant red cabbage and carrot soup with ginger is a zesty, flavorful dish that combines the sweetness of carrots with the slight tang of cabbage. The fresh ginger adds a spicy kick that enlivens the soup, while the vegetable broth provides a savory foundation. This soup is light yet satisfying and full of healthy ingredients, making it a perfect choice for those looking for a refreshing, nutrient-packed meal.

Ingredients:

• 1 medium head of red cabbage, shredded
• 2 large carrots, peeled and grated
• 1-inch piece of fresh ginger, peeled and minced
• 1 onion, chopped
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and ginger and sauté for 5 minutes until fragrant and softened.
2. Stir in the shredded cabbage, grated carrots, and turmeric. Cook for an additional 5-7 minutes, allowing the cabbage to soften slightly.
3. Add the vegetable broth and soy sauce, and bring the soup to a boil.
4. Reduce the heat to low and simmer for 20-25 minutes, until the vegetables are tender.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro.

This red cabbage and carrot soup with ginger is a refreshing and slightly spicy dish that awakens the senses. The sweetness of the carrots perfectly complements the natural bitterness of the cabbage, while the ginger adds a punch of warmth and spice. Turmeric enhances the color and gives the soup an earthy depth. This soup is not only flavorful but also packed with nutrients, making it a great choice for a healthy, energizing meal. The fresh cilantro on top adds a bright, herbal note that completes the dish beautifully.

Red Cabbage & Sweet Potato Soup

This red cabbage and sweet potato soup is a hearty, nourishing dish that pairs the rich sweetness of the potatoes with the earthy depth of cabbage. The slight tang of apple cider vinegar and the aromatic herbs elevate the flavor profile, while the addition of coconut milk adds a creamy texture. Perfect for a cozy dinner, this soup is both satisfying and light, making it a go-to meal during any season.

Ingredients:

• 1 medium head of red cabbage, shredded
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the shredded red cabbage and cubed sweet potatoes, and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, coconut milk, apple cider vinegar, cumin, and smoked paprika. Bring the soup to a boil.
4. Lower the heat and let the soup simmer for 30 minutes, or until the sweet potatoes are tender and the cabbage has softened.
5. Season with salt and pepper to taste.
6. Use an immersion blender or transfer the soup to a blender to puree until smooth, or leave it chunky if preferred.
7. Serve hot, garnished with fresh cilantro.

This red cabbage and sweet potato soup is a rich, creamy, and satisfying dish with layers of sweet, savory, and slightly tangy flavors. The coconut milk adds a luscious texture, while the cumin and smoked paprika provide warmth and depth. The sweet potatoes bring a natural sweetness that pairs beautifully with the cabbage, creating a balanced, wholesome meal. Whether you choose to puree the soup or leave it chunky, it’s a comforting and nutritious choice that’s perfect for any occasion, topped with a burst of fresh cilantro for a finishing touch.

Red Cabbage & Beetroot Soup with Dill

This red cabbage and beetroot soup is a gorgeous, vibrant dish with earthy and slightly sweet flavors. The beets add a natural sweetness and a deep red hue that complements the cabbage, while fresh dill brings a refreshing herbal note. With a simple blend of ingredients, this soup is nutritious, packed with antioxidants, and makes for an eye-catching meal that’s as nourishing as it is flavorful.

Ingredients:

• 1 medium head of red cabbage, shredded
• 3 medium beets, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• Fresh dill, chopped (for garnish)
• Sour cream or Greek yogurt (optional, for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the shredded cabbage and diced beets, cooking for another 5 minutes to soften slightly.
3. Pour in the vegetable broth and apple cider vinegar, and bring the soup to a boil.
4. Reduce the heat and let the soup simmer for 30-35 minutes, until the beets are tender.
5. Season with salt and pepper to taste.
6. Blend the soup to your desired consistency with an immersion blender or leave it chunky.
7. Serve hot, garnished with fresh dill and a dollop of sour cream or Greek yogurt if desired.

This red cabbage and beetroot soup is both a feast for the eyes and the taste buds, with its vibrant color and balanced flavors. The earthy sweetness of the beets melds with the red cabbage, while the apple cider vinegar adds a subtle tang that keeps the soup fresh and light. The fresh dill and optional sour cream or yogurt garnish add a creamy richness, making each bite both refreshing and hearty. This soup is an ideal choice for a nourishing meal that’s rich in antioxidants and perfect for any time of year.

Red Cabbage & Coconut Curry Soup

This red cabbage and coconut curry soup is an exotic twist on traditional cabbage soup, combining warming spices and creamy coconut milk with the natural sweetness of red cabbage. Infused with flavors of ginger, turmeric, and curry powder, this soup is a perfect balance of heat and creaminess, providing a unique and flavorful meal that’s also vegan and gluten-free.

Ingredients:

• 1 small head of red cabbage, shredded
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant and softened, about 5 minutes.
2. Stir in the shredded cabbage, curry powder, and turmeric, cooking for another 5 minutes.
3. Pour in the vegetable broth and coconut milk, and bring the soup to a simmer.
4. Reduce the heat and let the soup simmer for 25-30 minutes, allowing the flavors to meld and the cabbage to soften.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

This red cabbage and coconut curry soup is a flavorful and comforting dish that combines the richness of coconut milk with the warm spices of curry and turmeric. The red cabbage adds a subtle sweetness and beautiful color, making this soup both satisfying and visually appealing. The fresh cilantro and lime juice brighten up the dish, providing a refreshing contrast to the creamy base. This soup is perfect for those looking for something a bit different and exotic, bringing warmth and nourishment with each spoonful.

Red Cabbage & Cauliflower Soup with Turmeric

This red cabbage and cauliflower soup with turmeric is a nutritious, anti-inflammatory soup with a mild flavor and stunning purple color. The addition of cauliflower adds creaminess without the need for dairy, while turmeric provides a warm spice and health benefits. This soup is wholesome, simple to make, and perfect for a detoxifying, nutrient-rich meal.

Ingredients:

• 1 small head of red cabbage, shredded
• 1 small head of cauliflower, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the shredded cabbage, chopped cauliflower, turmeric, and cumin. Cook for another 5 minutes, allowing the spices to bloom.
3. Add the vegetable broth, bringing the soup to a boil.
4. Reduce the heat and let the soup simmer for 25-30 minutes, until the cauliflower and cabbage are tender.
5. Season with salt and pepper to taste, then use an immersion blender to blend the soup until smooth, or leave it chunky if preferred.
6. Serve hot, garnished with fresh parsley.

This red cabbage and cauliflower soup with turmeric is a light, detoxifying meal with a creamy texture and subtle warmth from the spices. The cauliflower adds a lovely creaminess, while the turmeric and cumin provide an aromatic depth, making this soup as delicious as it is nutritious. The vibrant purple color of the cabbage adds visual appeal, and the parsley garnish brings a fresh, herbal note. Ideal for anyone seeking a healthful, soothing dish, this soup is a wonderful choice for a light lunch or dinner.

Red Cabbage & Potato Soup with Thyme

This hearty red cabbage and potato soup is a simple, satisfying dish that’s perfect for chilly days. The creamy potatoes blend well with the tender red cabbage, while fresh thyme and a hint of garlic add depth and aroma. This comforting soup is filling, nutritious, and easy to make, making it an excellent option for a cozy family meal.

Ingredients:

• 1 medium head of red cabbage, shredded
• 4 medium potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh thyme sprigs (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the shredded cabbage and potatoes, cooking for 5 minutes to soften slightly.
3. Add the vegetable broth and dried thyme, stirring to combine. Bring the soup to a boil.
4. Lower the heat and let the soup simmer for 25-30 minutes, until the potatoes are tender.
5. Season with salt and pepper to taste. Use an immersion blender if you prefer a smoother texture, or leave it chunky.
6. Serve hot, garnished with fresh thyme sprigs.

This red cabbage and potato soup with thyme is a hearty, filling option that’s both simple and flavorful. The creamy potatoes create a satisfying texture, while the red cabbage adds color and slight sweetness. Fresh thyme adds a touch of earthiness, making this soup a comforting, rustic meal that’s ideal for a cozy night in. Serve it with crusty bread for a complete, warming experience.

Red Cabbage & Chickpea Soup with Spices

This red cabbage and chickpea soup is a nourishing, protein-rich dish infused with warm spices like cumin and coriander. The chickpeas add a hearty texture, while the cabbage softens to absorb the flavorful broth. This soup is filling yet light, providing a delicious and comforting meal with a Middle Eastern-inspired flavor profile.

Ingredients:

• 1 small head of red cabbage, shredded
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the shredded cabbage, cumin, and coriander, cooking for 5 minutes to release the spices’ aroma.
3. Add the vegetable broth and chickpeas, bringing the soup to a boil.
4. Reduce the heat and let the soup simmer for 20-25 minutes, until the cabbage is tender and the flavors have melded.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This red cabbage and chickpea soup is a warm, spiced dish that’s both nourishing and full of flavor. The chickpeas add a protein boost, while the red cabbage gives a slight sweetness that complements the aromatic spices. The fresh parsley garnish adds a touch of brightness, making this soup not only comforting but also satisfying and wholesome. Perfect for a healthy, filling meal that’s easy to prepare.

Red Cabbage & Apple Soup with Sage

This red cabbage and apple soup with sage is a delicious blend of sweet and savory flavors, perfect for fall and winter. The apples add a natural sweetness that balances the slight bitterness of red cabbage, while sage brings an earthy, aromatic note. This soup is both light and flavorful, making it a perfect starter or a main course when paired with a fresh salad or crusty bread.

Ingredients:

• 1 medium head of red cabbage, shredded
• 2 large apples, peeled, cored, and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried sage
• Salt and pepper to taste
• Fresh sage leaves (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the shredded cabbage and chopped apples, cooking for another 5 minutes.
3. Pour in the vegetable broth and add the dried sage. Stir well and bring the soup to a boil.
4. Lower the heat and let the soup simmer for 25-30 minutes, until the cabbage and apples are tender.
5. Season with salt and pepper to taste. Use an immersion blender for a smoother texture if desired.
6. Serve hot, garnished with fresh sage leaves.

This red cabbage and apple soup with sage is a delightful combination of sweet and savory, with apples adding a natural sweetness that balances the cabbage beautifully. The sage provides an earthy warmth, making each spoonful both comforting and aromatic. This light yet flavorful soup is perfect for fall, capturing the essence of the season in every bowl. Enjoy it as a light starter or a wholesome main, topped with fresh sage for a fragrant finish.

Note: More recipes are coming soon!