Vegan Red Cabbage Soup
Red cabbage soup is a vegan, easy, and flavorful recipe packed with purple cabbage, quinoa, potatoes, and carrots. This hearty, gluten-free soup is perfect for a weeknight dinner or as a nourishing side.
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
Calories: 301kcalCarbohydrates: 51gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 1835mgPotassium: 1055mgFiber: 9gSugar: 13gVitamin A: 8213IUVitamin C: 121mgCalcium: 124mgIron: 4mg
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