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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

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

Method
 

  1. Finely cop the onion and garlic.
  2. Thinly slice the cabbage, then roughly chop the carrots. Cut the potatoes into small, about 2cm, cubes.
  3. 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.
  4. Bring to the boil, then simmer, under cover, for about 25-30 minutes.
  5. Add the beans and warm through.
  6. Serve with a small spoonful of cider vinegar, or sour cream.