Red Cabbage Soup
This vibrant Red Cabbage Soup is a hearty and satisfying one-pot meal that will be on the table in just 40 minutes, making it perfect for any night of the week!
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Servings: 6 -8 servings
Calories: 138kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 small sweet onion about 1 ½ cups, chopped
- 2 teaspoons salt divided
- ½ teaspoon ground black pepper divided
- 4 garlic cloves minced
- 1 small head red cabbage about 2 lbs, chopped
- 6 cups vegetable broth or stock
- 1 small russet potato peeled and diced (about 1 ½ cups)
- 2 tablespoons red wine vinegar
- Fresh parsley for garnish
Instructions
- Heat the Oil: In a large Dutch oven, warm the olive oil over medium-high heat.
- Sauté the Vegetables: Add the chopped carrots, celery, and sweet onion to the pot. Cook for about 5 minutes, or until the vegetables begin to soften.
- Add Seasonings: Stir in 1 teaspoon of salt, ¼ teaspoon of black pepper, and all the minced garlic. Cook for an additional minute until fragrant.
- Incorporate the Cabbage: Add the chopped red cabbage to the pot and sauté for about 5 minutes, stirring frequently.
- Combine with Broth: Carefully pour the vegetable broth over the cabbage mixture, then add the diced potato. Give it a gentle stir to ensure everything is submerged.
- Simmer: Bring the soup to a simmer. Cover and cook for 20-30 minutes, or until all the vegetables are tender.
- Finish the Soup: Remove from heat and stir in the red wine vinegar along with the remaining salt and pepper. Adjust the seasoning to taste.
- Serve: Garnish with fresh parsley before serving.
Notes
- Prep the veggies in advance: Feel free to chop the carrots, celery, and onion up to a day in advance and store in the refrigerator until you’re ready to make the soup. You can also pre-chop the cabbage and store it in a separate container.
- Make it thicker: To make the soup thicker, transfer a portion of it to a blender and stir it back into the pot after blending.
- Balance the acidity: If you find the soup is too tangy after adding the vinegar, mixing in a pinch of sugar can help to balance it out.
- Storing: Allow the soup to cool completely before storing. Once cooled, transfer to an airtight container and store in the refrigerator for up to 3 days or the freezer for up to 3 months. Reheat on the stovetop or in the microwave. If frozen, thaw in the refrigerator overnight before reheating.
Nutrition
Calories: 138kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1776mg | Potassium: 538mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5197IU | Vitamin C: 61mg | Calcium: 76mg | Iron: 1mg
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