Savor the robust warmth of our Red Cabbage Soup, a comforting bowl filled with the rich, earthy flavors of slow-simmered red cabbage. This hearty and nutritious soup is a celebration of simplicity, delivering a satisfying blend of wholesome ingredients in every spoonful. A touch of elegance in every bowl.
INGREDIENTS
- 1 tablespoon Olive Oil - 053059
- 1 large onion diced - 193557
- 2 stalks celery diced - 192295
- 2 garlic cloves minced or crushed - 192922
- 1 teaspoon ground cardamom crushed - 170480
- 1 teaspoon salt - 052100
- ½ teaspoon black pepper - 191565
- ¼ teaspoon ground cloves - 170142
- 4 cups vegetable broth low sodium - 090069
- 1 398 ml 14 ounce can coconut milk - 082272
- 1 bay leaf - 193549
- 1 small red cabbage thinly sliced - 191303
- 2 small potatoes peeled and diced - 191387
- 1 lime juice of - 192625
- red chili flakes optional, for garnish - 191333
INSTRUCTIONS
- Heat oil in a large Dutch oven or stock pot on medium heat
- Add onion, celery, garlic, cardamom, salt, pepper, and cloves. Cook until vegetables are tender, but not browned.
- Add vegetable broth, coconut milk, (reserving some of the cream for topping, if desired) and bay leaf. Bring to a boil.
- Add potatoes and cabbage. Stir, cover and reduce to low heat. Simmer until cabbage is tender, about 20 minutes.
- Remove from heat, remove bay leaf, and puree the soup in the pot using an immersion blender, or allow it to cool somewhat and puree in batches in a blender or food processor.
- Stir in lime juice and serve hot, garnished with reserved coconut milk cream and chili flakes.
