Red Cabbage Soup

Red Cabbage Soup

When soup was on the table growing up it usually meant someone was sick, unless it was a holiday, then soup was served as an antipasto.

I do enjoy making a hearty bowl of soup and it can be so versatile. It can be thick, “liquidy,” hearty, blended, hot or even cold. I really enjoy exploring different varieties and they are great for storing in jars and even freezing for days I don’t want to cook. They can also be a great way to get rid of produce that look like they need to end up in the compost, you can combine wilted greens with some frozen ingredients and it will taste delicious.

I am lucky my husband has a love for soups as much as I do, my toddler on the other hand, needs a little more convincing. She has no problem having broth with some pasta, but when she sees a small piece of carrot or onion, all is lost. That’s where my handy blender comes into play. Anytime, I make a minestrone or a hearty soup, I blend it to resemble a sauce, add some pasta and 8 out 10 times I have a fed my toddler ( I say 8, because there are always those moments where she just wants to be difficult in general and the only thing that will make her happy is chicken and fries).

Blending the soup changes the taste slightly, making it a touch milder.

To convince her to eat a soup that is purple, I transformed it into a magical troll soup. She was excited to help me prepare the magical ingredients and by the time it was ready, she couldn’t have been more excited to eat it up. I was hesitant at first, what if she doesn’t like the taste? What if she finds a piece of cabbage and refuses to eat it? In the end, she loved it to my surprise, she did find a piece of shredded cabbage, I explained it must have flown in there and it she wasn’t bothered. It was a definite mom win!

I let my daughter choose her own pasta to entice the dish even more.

So here is my recipe for red cabbage soup, full of hearty and nutritious ingredients that really compliment one another. I like to add a little vinegar to enhance the flavour, but if you don’t want it to be too tangy then I suggest subbing the vinegar for extra broth or water.

Adding the apples gives it some sweetness to balance the tanginess of the cabbage, but the potatoes help keep it mild as well. The coconut milk is just an added creaminess to the soup that really is a tasty addition and good for you!

Using coconut milk adds this mild creaminess, but tasty flavour.

Red Cabbage Soup

Ingredients:

  • 2 cups shredded red cabbage
  • 1/2 leek, cut length wise thinly
  • 2 medium sized potatoes, diced
  • 1/4 cup butternut squash soup, diced
  • 1/2 medium white onion, diced
  • 1 carrot, diced
  • 2 gala apples, diced
  • 2 cups veggie or chicken broth
  • 1/4 cup white wine or apple cider vinegar
  • 1 tbsp cooking oil
  • 1 tsp garlic powder
  • 1/2 cup coconut milk (full fat preferably)
  • salt and pepper for taste

Directions:

  1. In a heavy pot, preferable a dutch oven, add oil on medium high heat.
  2. Add the onions and leeks and sweat the ingredients for about 5-7 minutes.
  3. Add carrots, apples, potatoes and squash and continue to sautee lid covered, for about 5-7 minutes.
  4. Add the red cabbage, combine with the rest of the ingredients.
  5. Add garlic powder, a little salt and pepper (about a tsp)
  6. Let the cabbage cook down for about 10 minutes, allowing it to soften up slightly.
  7. Add the vinegar and broth (if not adding vinegar add the same amount in broth or water)
  8. Add the coconut cream, let it simmer with a closed lid for about 30 minutes, stirring occasionally.
  9. Once the soup is tender, you can season it with salt and pepper to your liking.
  10. Eat it whole, or use an immersion or stand blender to blend the ingredients. If blended, the soup becomes slightly milder in taste.

Enjoy!

Antonietta xo

Antonietta Ferretti
Antonietta Ferretti

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