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Purple Cabbage Soup
Purple Cabbage Soup is a colorful, tasty, and nutritious soup recipe. One of the best things about this soup, which is made with red cabbage, is that it has the most beautiful color and flavor. If you’ve never had purple cabbage before, this is a healthy way to introduce it into your diet. In addition to being extremely healthy and delicious, it can even be eaten raw or cooked and added to salads, soups, stews, and slaws, among other dishes. Cabbage is versatile and inexpensive, and it can be used in a variety of recipes. Adding this cruciferous vegetable to your plate, no matter how you prepare it, is a tasty way to improve your health.
When celebrating St. Patrick’s Day, you can substitute green cabbage for red cabbage. Green cabbage can be suited for the Irish folks. This detox soup recipe is so simple to prepare that even a novice cook can make it at home. This is the first in-depth look at the benefits and risks of eating cabbage, as well as how you can incorporate more of it into your diet. It gives a nutritional breakdown of cabbage, looks at its potential health benefits, and offers an insight into any potential health risks associated with consuming it.
Green Cabbage vs. Red Cabbage
For the Purple Cabbage
- Antioxidants abound in purple cabbage.
- A fantastic source of vitamins and fiber.
- Anti-aging properties as well.
- Detoxing food.
For the Green Cabbage
- Green cabbage packed with Vitamin-C.
- Helps to keep your heart in good condition.
- Blood Pressure may be reduced.
- Might assist in Reducing Inflammation.
- It can help indigestion.
Furthermore, you now have more than enough reasons to try this lovely, healthy, and nourishing soup.
Purple Cabbage Soup Recipe:
Purple Cabbage Soup
- 3 cups onions chopped
- 7 cloves garlic minced
- 1-2 bay leaf
- 2 thyme fresh, sprig
- 5-6 cups vegetable broth
- 6 cup cabbage red or green, cut into 1-inch pieces
- 1 medium potato yellow, cut into 1-inch pieces
- 8 oz green peas fresh or frozen
- 4 tsp white wine vinegar
- 2 parsley finely chopped
- kosher salt to taste
- black pepper freshly ground, to taste
- Cook the garlic, onion, thyme, bay leaf, and 8 ounces of water for 10 minutes over medium heat, gently simmering and adding water, 1 to 2 tbsp at a time, as needed to prevent sticking.
- Boil the cabbage, potato, and broth until they are soft, then remove from the heat.
- Combine the peas, parsley, and vinegar in a mixing bowl with salt and pepper; add seasoning to taste.