Red Cabbage Soup

easyhealthyrecipes.com/red-cabbage-soup/

Vibrant and gorgeous red cabbage soup deserves a place on your dinner table! It's naturally vegan and gluten-free, packed with plenty of vegetables, beans and potatoes for a hearty cold weather meal.

Prep: 15

Cook: 40

Total: 55

Recipe makes approximately 6

Ingredients Needed

1 tablespoon olive oil
1 tablespoon unsalted butter (optional, for richness)
1 large yellow onion (diced)
2 shallots (finely chopped, sweet onion can work too)
3 cloves garlic (minced)
1 large carrot (diced)
2 ribs celery (diced)
1 ½ pounds red cabbage (thinly sliced)
2 medium Yukon Gold potatoes (peeled and cubed)
4-5 cups vegetable broth (or chicken broth)
1 tablespoons tomato paste
1 teaspoon smoked paprika
½ teaspoon ground cumin
1 bay leaf
salt and freshly ground black pepper
1 tablespoon apple cider vinegar
1 tablespoon red wine vinegar (or balsamic)
15 ounces canned white beans (cannellini or navy beans, drained and rinsed)
Optional: pinch of red pepper flakes or ¼ tsp cayenne for heat
Garnish: chopped fresh dill or parsley + optional swirl of sour cream, yogurt, or cream

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Instructions

Heat the olive oil and butter (if using) in a large pot over medium heat. Add the onion and shallots, and cook for about 5 minutes until softened.
Stir in the garlic, smoked paprika, cumin, and thyme. Cook for 1 minute until fragrant.
Add the tomato paste and cook another minute to caramelize slightly. It should darken a little in color.
Add the carrot, celery, potatoes, and cabbage. Stir well to coat in the spices.
Pour in the broth until vegetables are just covered. Add the bay leaf. Bring to the boil, reduce to simmer, cover, and cook 20–25 minutes until potatoes are tender and cabbage is soft but not mushy.
Stir in the white beans and cook for 5 minutes more to warm them through. Stir in the vinegars at the end for brightness.
Season generously to taste with salt and pepper. Add a little cayenne pepper or red pepper flakes if you'd like to add some heat.
Ladle into bowls, and top with a swirl of sour cream/yogurt for creaminess, and some chopped herbs if liked.

Recipe Notes

Choosing your cabbage: When you're picking out your fresh red cabbage, there are a few things to keep in mind. Look for a head of cabbage that doesn't have loose leaves or soft spots. The cabbage should be shiny and a deep, vibrant purple or maroon color. The leaves should be tightly closed, almost like a flower that hasn't bloomed.

Serving suggestions: We love this soup topped with a hearty dollop of sour cream, but if you need to keep this dish strictly vegan it is still delicious without, or topped with your go-to brand of vegan yogurt instead.

Nutrition Info (Approximate)