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Recipe for Red Cabbage Soup (Easy Vegetable Detox Meal)

Marinela Malcheva
Recipe for red cabbage soup is an easy and wholesome hearty one-pot meal. This homemade vegetable detox soup is cozy, warming, super tasty, and low in fat and calories. Also, this chunky & creamy soup is gluten-free, dairy-free, vegetarian, and vegan.
5 from 7 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer, dinner, Lunch, Side Dish, Starter, supper
Cuisine dairy-free, Gluten-free, Mediterranean-inspired, Vegan, Vegetarian
Servings 4 about 1 ½ cup each
Calories 248 kcal

Equipment

  • Large cooking pot
  • Cutting board
  • Knife
  • Wooden spoon

Ingredients
  

  • 1 small head of fresh red cabbage finely chopped (approx. 8 cups chopped)
  • 2 medium-sized potatoes peeled, finely diced into approx. ½ inch pieces (Yukon gold or russet potatoes work best)
  • 2 carrots cut into half or quarter thin slices
  • 1 onion finely diced (yellow or red onion)
  • 2 leek stalks sliced in thin rings
  • 2 garlic cloves finely chopped
  • 2 tablespoon olive oil extra virgin
  • 2 tablespoon apple cider vinegar add more to taste
  • 1 bay leaf
  • 2 teaspoon salt add more to taste
  • ½ teaspoon black pepper freshly ground
  • ½ teaspoon cumin ground
  • 4 cups fresh water

Instructions
 

  • First, start by heating a large pot over medium heat. Add olive oil, diced onion, sliced leek stalks, and carrots. Sauté for 3 minutes, stirring occasionally. Add finely chopped garlic and sauté for additional 2-3 minutes.
    Finely chopped veggies for preparing cleansing weight-loss red cabbage sop at home.
  • Next, add finely chopped cabbage and potato cubes. Stir everything very well. Cook for 10 minutes, over medium heat, stirring frequently, allowing the vegetables to release their fragrances. Be careful not to let them burn.
    Cooking healthy vegetables in a pot for making a hearty and comforting vegan stew.
  • After that, season with salt, ground cumin, and freshly ground black pepper. Put in the bay leaf. Pour in the water, stir to combine, and bring to boil. Reduce the heat, cover partially with a lid, and let it simmer for 25-30 minutes or until the cabbage is soft and potatoes are fork-tender. In the end, stir in a tablespoon or two apple cider vinegar. At this point, taste, and adjust seasonings as needed.
    Cooking quick and easy detox red cabbage soup for weight-loss.
  • I prefer this healing cabbage soup half chunky-half creamy, that’s why I recommend you blend about 2-3 cups of it in a blender or food processor. But first, make sure you allow it to cool down before transferring and blending (see complete instructions in the “note section” in the recipe card at the end of the post).
    Vibrant purple vegan vegetable soup with creamy and chunky texture.
  • It’s best to enjoy it warm as a side, starter, brunch, appetizer, or as a main course for lunch or dinner. Garnish with fresh parsley or spinach leaves and serve with crunchy bread or croutons. Store cooled leftovers for up to 3 days in the refrigerator or in the freezer for up to 1 month.
    Colorful purple vegetables soup in a plate garnished with fresh parsley leaves on a table with finely chopped cabbage.

Notes

  1. Try to chop potatoes and carrots pieces about the same size so they can cook evenly. I like to chop mine very small, about ½ inch each piece thus reducing the cooking time.
  2. Never put hot liquids in your blender because it may create enough pressure to “blow” the lid off the top thus making a big mess in the kitchen. If you have an immersion blender, quickly purée part of the soup until soft and creamy. You can totally control the consistency of this easy cleansing soup depending on the amount you’ll blend it at the end.
  3. You can substitute leek with celery. Also, you can use cauliflower instead of potatoes.
  4. Instead of apple cider vinegar, you can use balsamic vinegar, freshly squeezed lemon juice, or white vinegar for a more strong sour taste.
  5. For a completely smooth and silky texture, puree all soup mixture.
  6. If your soup is too thick to your liking simply stir in more water or dairy-free milk and reheat.
  7. Store cooled leftovers in a sealed container or in individual containers as an easy grab-and-go meal. Keep in the refrigerator for up to 3 days or in the freezer for up to 1 month. Reheat on the stovetop over medium heat.

Nutrition

Calories: 248kcalCarbohydrates: 43gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1257mgPotassium: 1101mgFiber: 8gSugar: 13gVitamin A: 8184IUVitamin C: 146mgCalcium: 153mgIron: 4mg
Keyword cabbage detox soup, cabbage weight loss soup recipe, easy cleansing soup, hearty red cabbage soup, recipe for red cabbage soup, recipe vegetable soup
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