Red Cabbage Soup
Hey everyone! I'm super excited to share with you my latest kitchen adventure, a deliciously tasty red cabbage soup that's incredibly easy to whip up. This vibrant and nourishing soup has become a real favorite in my household, especially on those chilly evenings. The best part? It's a breeze to make, yet it's packed with flavor. I love serving it with a side of crusty homemade bread, which is just perfect for dipping into the rich, hearty broth. Trust me, once you try it, this soup is bound to become a regular in your meal rotation!
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Ingredients
- 1 red cabbage roughly chopped
- 1 large apple diced
- 2 red onions roughly chopped
- 2 cups diced celery
- 200 ml plant-based milk.
- 400 ml vegetable stock
- 50 ml Balsamic vinegar
- salt to taste
- black pepper
- 2 tdsps oil
Instructions
- Heat the oil in a saucepan over medium heat. Once the oil is hot, add the onion and cabbage. Add salt and pepper and keep stirring. Add the apple. Put the lid on for 3 minutes to let the ingredients soften.
- Add vinegar and vegetable stock to the saucepan and stir until everything is thoroughly mixed. Then add the almond milk and stir. Now leave the lid on for another 15 minutes until the cabbage is soft.
- Then add the almond milk and stir. Keep stirring until everything is fully combined.
- Leave the lid on the pan and simmer until the cabbage is soft. 10-20 minutes depending on how fine the cabbage was sliced.
- Use a blender or food processor to puree the soup. I like to pulse blend as I like a courser soup with signs of reel vegetables in it
- Serve with chunks of homemade bread for a satisfying lunch or as part of a main meal.
Notes
- I used almond milk but oat- or soy milk will do too. Go for the unsweetened one.
- Apple cider or wine vinegar does the job just as well. Use what you have in your cupboard.