Purple Cabbage Soup

Ingredients

• 1 Lvegetable stock
• 1 (around 400 g)purple cabbage
• 4 (around 200–300 g)potatoes
• 1onion
• 1 tablespoonminced garlic
• optionalsour cream

Instructions

1. 1

   Chop the vegetables

   Dice the cabbage, potatoes and onion, then set them aside.

2. 2

   Soften the onion

   Fry the onion over medium heat until soft. Add the garlic and stir until fragrant.

3. 3

   Add stock

   Add the cabbage and potatoes and mix well. Pour in the vegetable stock and bring it to the boil.

4. 4

   Simmer the soup

   Cover with a lid and simmer over medium-low heat for 15–20 minutes.

5. 5

   Blend to taste

   Blend the soup to your preferred texture; it can be left a little chunky or made smooth.

6. 6

   Serve with cream

   Serve with sour cream if desired.

What is purple cabbage soup?

This is a straightforward vegetable soup built around purple cabbage, potatoes and onion. The exact style can vary, but this version relies on simmering the vegetables in stock and blending them to the texture you prefer.

The potatoes give the soup body, while the cabbage brings its distinctive colour and mild, earthy flavour. A little sour cream at the table adds a creamy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 100 calories, 3g protein, 22g carbs, 1g fat.

Most of the carbohydrates come from the potatoes, while the cabbage and onion contribute a smaller amount. The vegetables contain little fat or protein, and the stock contributes much of the sodium; sour cream adds fat and a little protein if used. Serve with a protein-rich side, such as beans or yoghurt, to make the meal more balanced.

The key ingredients

Purple cabbage: chop it into pieces small enough to soften evenly during the simmer. Remove any tough outer leaves and the hard central core.

Potatoes: these help thicken the soup when blended. The recipe gives an approximate total weight, so cooking time may vary a little with the size of the pieces.

Vegetable stock: this is the soup’s cooking liquid and a major source of its seasoning. Stock salt levels differ, so taste before adding any extra.

Build flavour in the pan

Soft onion: cook it over medium heat until tender before adding the other vegetables. This gives the onion time to mellow.

Garlic: stir it in only until fragrant, then move on to the cabbage and potatoes so it does not have time to burn.

Simmer until tender

Keep the soup at a gentle simmer, covered, for 15–20 minutes. Check a piece of potato with a knife; it should be easy to pierce before blending.

If the vegetables are not tender at 15 minutes, continue simmering and check again. Avoid a hard boil, which can make the soup bubble over.

Choose your texture

For a chunky finish, blend briefly and stop while small pieces of cabbage and potato remain. For a smoother soup, blend for longer until the texture is even.

Take care when blending hot liquid: work in batches if needed and follow your blender’s guidance for hot foods.

Serve it simply

Sour cream is optional; add a spoonful to each bowl or offer it at the table. Its cool, creamy taste balances the earthy vegetables.

For a more filling meal, serve the soup with bread or a sandwich. A crisp side salad also works well alongside it.

Recipe notes & tips

• Cut the potatoes into similarly sized pieces so they soften at roughly the same rate.
• Taste the stock before seasoning, as some varieties are already quite salty.
• Check that the potato pieces are tender before blending.
• Blend in batches if your blender is not designed for hot liquids.
• Keep the soup slightly chunky if you want more texture in each spoonful.

Variations

• Add carrots: simmer chopped carrots with the cabbage and potatoes for extra sweetness.
• Use fresh herbs: stir chopped parsley or dill into the bowls just before serving.
• Add black pepper: season the finished soup with freshly ground pepper.
• Make it creamier: swirl sour cream into each serving rather than blending it into the pot.
• Add beans: serve with cooked white beans for a more substantial bowl.

Common mistakes to avoid

• Large potato pieces: they may stay firm; cut them into even, bite-sized pieces.
• Rushing the onion: it can taste sharp; cook it until soft before adding the garlic.
• Burning the garlic: it turns bitter if cooked too long; stir just until fragrant.
• Boiling too vigorously: the soup can bubble over; keep it at a gentle simmer with the lid on.
• Blending too soon: firm vegetables will leave an uneven texture; check that the potatoes are tender first.

How to store

Cool the soup promptly, then refrigerate it in a covered container for up to 3 days. Reheat gently in a saucepan until steaming hot, stirring occasionally; add a splash of stock or water if it has thickened. Add sour cream when serving rather than before storage.

Frequently asked questions