Red Cabbage Soup

Course: Soup

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

Calories: 168kcal

Author: Platings and Pairings

Red Cabbage Soup is the perfect recipe to warm you up on chilly days! This flavorful sweet & sour creamy soup is the perfect use for that half head of cabbage that's sitting in your fridge!

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Equipment

Ingredients

1 Tablespoon olive oil
2 shallots minced
3 cloves garlic minced
5 cups red cabbage coarsely chopped, about ½ head
6 cups vegetable stock
1 large russet potato peeled and cubed
1 medium apple peeled and cubed
1 tsp kosher salt
½ tsp black pepper
1 teaspoon brown sugar
2 teaspoons worcestershire sauce
2 teaspoons red wine vinegar
1 1/2 teaspoons paprika
¼ cup heavy cream
Salt and pepper to taste

For Topping

Instructions

Heat the 1 Tablespoon olive oil in a large pot over medium-high heat.
Once hot, add the 2 shallots and saute 2-3 minutes, until softened. Add the 3 cloves garlic and cook 30 seconds longer, until fragrant.
Add the 5 cups red cabbage, 6 cups vegetable stock, 1 large russet potato, 1 medium apple, 1 teaspoon brown sugar, 2 teaspoons worcestershire sauce, 2 teaspoons red wine vinegar, 1 1/2 teaspoons paprika, 1 tsp kosher salt and ½ tsp black pepper.
Bring to a boil, then reduce heat and simmer for 30 minutes.
Remove pot from heat and using a blender or an immersion blender, process the soup until smooth. Stir in the ¼ cup heavy cream and season with salt and pepper, to taste.
Garnish with sour cream and fresh dill, if desired. Enjoy!

Notes

You can make this soup up to 4 days in advance. Store the finished soup in an airtight container in the fridge until you’re ready to serve. When ready to serve, warm on the stove over medium-low heat.

Nutrition