Red Cabbage Soup is a vegan, easy, and simple recipe that's full of flavor and packed with veggies, starring vibrant purple cabbage in every spoonful.
This hearty, gluten-free dish has no meat or dairy and works perfectly as a comforting weeknight dinner or nourishing side.
Red cabbage soup is one of those recipes we've cooked at home regularly since I was a child, and it still brings that same cozy feeling every time I make it.
I love experimenting with red cabbage beyond salads and often use it to make my red cabbage smoothie.
This soup turns beautifully chunky and delicious with tender potatoes, carrots, and quinoa, making it both light and filling. I love serving it with a dollop of yogurt, fresh parsley, and serving it alongside rustic whole wheat bread for a simple but soul-warming meal.
It's quick to make, budget-friendly, and perfect for meal prep on busy days.
If you enjoy cozy veggie soups, don't miss my roasted tomato squash soup, beetroot carrot soup, and carrot parsnip soup, too.
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🥕Ingredients
- Red cabbage (aka purple cabbage)
- Quinoa
- Carrots
- Potatoes
- Onion & garlic
- Olive oil
- Vegetable broth
- Vinegar
- Salt & spices
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Red Cabbage Soup
Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft and translucent, then stir in the garlic and spices and cook for another minute until fragrant.
Soften the veggies: Add the chopped red cabbage and carrots to the pot and cook for 5-6 minutes, stirring occasionally, until they begin to soften and release their flavor.
Simmer the soup: Stir in the diced potatoes, quinoa, vegetable broth, and salt. Bring everything to a boil, then reduce the heat and let the soup simmer partially covered for 20-25 minutes, until the potatoes and quinoa are tender.
Finish and serve: Stir in the apple cider vinegar at the end to brighten the flavors. Serve warm with a dollop of dairy-free yogurt, a sprinkle of fresh parsley, and enjoy every cozy spoonful.
🧪Test
I've tested this soup with rice instead of quinoa, and it works great. Just adjust the cooking time depending on the type of rice used.
📋Substititutions & Variations
- Make it oil-free: Skip the olive oil and sauté the onion in a splash of vegetable broth or water instead.
- Boost the protein: Stir in cooked lentils or chickpeas during the last 5 minutes for an extra filling, protein-rich version.
- Veggie swap: Feel free to add celery, bell peppers, or leafy greens for extra color and nutrients.
- Adjust the tang: If you love a brighter soup, add a little extra apple cider vinegar or finish with a squeeze of lemon juice.
💡Marinela's Tip
Cut your cabbage, potatoes, and carrots into similar-sized pieces to ensure they cook evenly.
❓Frequently Asked Questions (FAQ's)
Store leftover soup in an airtight container in the fridge for up to 3 days.
Yes, you can use green cabbage instead of red cabbage, but the soup will have a different, lighter color while the flavor remains delicious.
🍽Serving Suggestions
📖 Recipe
Vegan Red Cabbage Soup
Equipment
- Large cooking pot
Ingredients
- 8 cups red cabbage chopped
- ½ cup quinoa rinsed, drained
- 1 + ½ cups potatoes peeled, diced
- 1 cup carrots sliced
- 1 onion chopped
- 2 garlic cloves minced
- 2 tablespoons olive oil extra virgin
- 2 tablespoons apple cider vinegar
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- 1 teaspoon salt or to taste
- 5 cups vegetable broth low sodium
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the onion for 5 minutes until soft, then add garlic and spices and cook for 1 more minute.1 onion, 2 garlic cloves, 2 tablespoons olive oil, 1 teaspoon paprika, ½ teaspoon ground cumin, ¼ teaspoon black pepper
- Add chopped cabbage and carrots. Cook 5-6 minutes until slightly softened.8 cups red cabbage, 1 cup carrots
- Stir in potatoes, quinoa, vegetable broth, and salt. Bring to a boil, then reduce the heat and simmer partially covered for 20-25 minutes until potatoes and quinoa are tender.½ cup quinoa, 1 + ½ cups potatoes, 5 cups vegetable broth, 1 teaspoon salt
- Stir in apple cider vinegar. Serve warm with a dollop of dairy-free yogurt and fresh parsley.2 tablespoons apple cider vinegar
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Chop evenly: Cut cabbage, potatoes, and carrots into similar-sized pieces so they cook evenly.
- Substitutions: Swap quinoa for rice, or add cooked lentils or chickpeas for extra protein. Adjust cooking time as needed.
Nutrition
If you try this red cabbage soup, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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Jacqui says
What a great and creative recipe!
Marinela says
Thank you, Jacqui!
Anaiah says
I love making cabbage detox soups! I've never tried making mine with red cabbage or blending some of it to make it creamier though, but that is a great idea and looks so delicious. Looking forward to giving this recipe a try!
Marinela says
That would be wonderful, Anaiah! Let me know how it went and thank you for sharing your feedback.
Erica says
I made this recipe this morning and it is so delicious, fresh, and filling. Even my children loved the flavor. I used unsalted chicken broth instead of water, since I am not vegan, which added even more depth of flavor. Next time. I will definitely be adding this recipe to my rotation along with my all time favorite "eggroll in a bowl".
Marinela Malcheva says
I'm so happy to hear you and your kids enjoyed the soup, Erica! Thank you for the kind words-it truly means a lot. So glad it’s made its way into your recipe rotation!