Description
This hearty and flavorful Red Cabbage Soup is a comforting dish that is perfect for chilly days. Packed with nutritious vegetables and a hint of sweetness from apple and maple syrup, this vegan and gluten-free soup is easy to make and incredibly satisfying.
Ingredients
Scale
Vegetable Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups chopped red cabbage
- 2 medium carrots, sliced
- 1 medium potato, peeled and diced
- 1 apple, peeled and chopped
- 1 teaspoon caraway seeds (optional)
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt, or to taste
- 4 cups vegetable broth
- 1 tablespoon apple cider vinegar
- 1–2 teaspoons maple syrup, optional
Instructions
- Heat the olive oil: In a large pot over medium heat, sauté the onion until softened.
- Add vegetables: Stir in garlic, then add red cabbage, carrots, potato, apple, caraway seeds, pepper, and salt. Cook until vegetables begin to soften.
- Simmer: Pour in vegetable broth, bring to a boil, then simmer covered for 25–30 minutes until vegetables are tender.
- Blend: Stir in apple cider vinegar and maple syrup, then blend the soup until smooth using an immersion blender or leave it slightly chunky.
- Season and serve: Adjust seasoning as needed and serve warm.
Notes
- This soup pairs well with crusty bread or vegan sour cream.
- For a spicier flavor, add red pepper flakes.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 10g
- Sodium: 620mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
