Red cabbage and potato soup
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
Method
- 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.