Name: Red cabbage and potato soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 onion; 2 cloves of garlic; 1 Tbsp olive oil; 1 small red cabbage; 3 large potatoes; 2 medium carrots; 3 sprigs of thyme, leaves only; 1 Tbsp tomato purée; 750 ml vegetable stock, approx.; 1 bay leaf; 1 ton beans, drained (borlotti or cannellini); Apple cider vinegar, to taste

Red cabbage and potato soup

18 Jan 2024

by Wholeness

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

Red cabbage is a staple during the winter months in Middle and Eastern Europe. This red cabbage and potato soup is vegan, healthy, gluten-free and hearty, so it’s perfect during Veganuary or for boosting our immune system. You can serve it with apple cider vinegar or crème fraîche/sour cream.

Ingredients

1 onion
2 cloves of garlic
1 Tbsp olive oil
1 small red cabbage
3 large potatoes
2 medium carrots
3 sprigs of thyme, leaves only
1 Tbsp tomato purée
750 ml vegetable stock, approx.
1 bay leaf
1 ton beans, drained (borlotti or cannellini)
Apple cider vinegar, to taste

Instructions

Finely cop the onion and garlic.
Thinly slice the cabbage, then roughly chop the carrots. Cut the potatoes into small, about 2cm, cubes.
Heat the oil in a large pot, then gently sautée the onion for 5 minutes. Add the garlic and thyme and stir for about 30 seconds, then add the potatoes and carrots. Sautee for 5 minutes, then add the cabbage and enough stock to cover the vegetables. Add the bay leaf.
Bring to the boil, then simmer, under cover, for about 25-30 minutes.
Add the beans and warm through.
Serve with a small spoonful of cider vinegar, or sour cream.