Description
This beautiful Purple Cabbage Soup is as delicious as it is spectacular! Made with vibrant red cabbage, creamy coconut milk, fresh vegetables, and simple seasonings, this easy vegan soup is ready in about 30 minutes. It’s naturally gluten-free, wonderfully creamy, and packed with nutritious ingredients. Perfect for a cozy lunch, light dinner, or a colorful addition to your weekly meal plan.
Ingredients
- 1 medium head red cabbage, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, chopped
- 1 medium potato, peeled and diced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh lemon juice
- Fresh parsley or cilantro, for garnish
- Pumpkin seeds or coconut cream, optional for topping
Instructions
1. Prepare the Vegetables
Wash and chop the red cabbage, onion, carrot, and potato into small pieces. Smaller pieces will cook faster and blend more easily.
2. Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and carrot and cook for about 4–5 minutes, until they begin to soften. Add the minced garlic and cook for another 30 seconds.
3. Add the Cabbage and Potato
Add the chopped red cabbage and diced potato to the pot. Stir everything together and cook for 2–3 minutes.
4. Add the Broth and Seasonings
Pour in the vegetable broth. Add the cumin, smoked paprika, ginger, salt, and black pepper. Stir well and bring the soup to a gentle boil.
5. Simmer
Reduce the heat, cover the pot, and simmer for about 15–20 minutes, or until the cabbage and potato are completely tender.
6. Blend the Soup
Use an immersion blender to blend the soup directly in the pot until smooth and creamy. You can also carefully transfer the soup to a countertop blender in batches.
7. Add Coconut Milk
Stir in the coconut milk and lemon juice. Warm the soup over low heat for another 2–3 minutes, but avoid boiling it vigorously.
8. Serve
Ladle the Creamy Purple Cabbage Soup into bowls. Garnish with fresh parsley or cilantro, a drizzle of coconut cream, or a sprinkle of pumpkin seeds. Serve warm and enjoy!
Recipe Tips
- Use full-fat coconut milk for the creamiest texture and richest flavor.
- Add a little extra vegetable broth if you prefer a thinner soup.
- For a brighter purple color, add the lemon juice near the end of cooking.
- Blend the soup completely smooth or leave a little texture if preferred.
- Pumpkin seeds, fresh herbs, and coconut cream make beautiful toppings.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
