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Red Cabbage Soup

9 INGREDIENTS • 7 STEPS • 50MINS

Red Cabbage Soup

Recipe
4.0
1 rating
This is a great soup for soup lovers who love a bit of excitement! A bright purple silk blue cheese and red cabbage recipe is the perfect comfort food for Autumn.
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Simple. Tasty. Good.
Hi, I'm June and I love food! I want to share that love and my most favorite home recipes with all of you.
http://www.junedarville.com/
This is a great soup for soup lovers who love a bit of excitement! A bright purple silk blue cheese and red cabbage recipe is the perfect comfort food for Autumn.
50MINS
Total Time
$2.13
Cost Per Serving
Ingredients
Servings
4
us / metric
Red Cabbage
11 1/3 cups
Red Cabbage
Potato
1
Medium Potato
Garlic
3 cloves
Garlic, chopped
Onion
1
Small Onion, chopped
Chicken Stock
4 cups
Chicken Stock
Blue Cheese
2 Tbsp
Blue Cheese
Unsalted Butter
2 Tbsp
Unsalted Butter
Ground Black Pepper
to taste
Ground Black Pepper
Salt
to taste
Salt
Nutrition Per Serving
VIEW ALL
Calories
213
Fat
7.2 g
Protein
11.5 g
Carbs
28.9 g
Love This Recipe?
Add to plan
logo
Red Cabbage Soup
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author_avatar
Simple. Tasty. Good.
Hi, I'm June and I love food! I want to share that love and my most favorite home recipes with all of you.
http://www.junedarville.com/
Cooking InstructionsHide images
step 1
Put the Unsalted Butter (2 Tbsp) in a large and high pan and place it over medium heat. Let it melt and then add Garlic (3 cloves) and Onion (1). Cook for 5 minutes until the onions start to soften. Stir regularly.
step 1 Put the Unsalted Butter (2 Tbsp) in a large and high pan and place it over medium heat. Let it melt and then add Garlic (3 cloves) and Onion (1). Cook for 5 minutes until the onions start to soften. Stir regularly.
step 2
In the meantime, remove the core of the Red Cabbage (11 1/3 cups) and chop up the leaves. Peel the Potato (1) and cut it into small chunks.
step 3
Add the chopped red cabbage and potato to the soft onion in the pan. Season generously with Ground Black Pepper (to taste) and Salt (to taste). Stir the vegetables well. Put a lid on the pan and cook for 5 minutes. Stir regularly.
step 3 Add the chopped red cabbage and potato to the soft onion in the pan. Season generously with Ground Black Pepper (to taste) and Salt (to taste). Stir the vegetables well. Put a lid on the pan and cook for 5 minutes. Stir regularly.
step 4
Add the Chicken Stock (4 cups). Put the lid back on the pan and bring the soup to a boil over high heat. Once boiling, turn the heat low and simmer for 10 minutes. It's important that the cabbage stays 'al dente'.
step 4 Add the Chicken Stock (4 cups). Put the lid back on the pan and bring the soup to a boil over high heat. Once boiling, turn the heat low and simmer for 10 minutes. It's important that the cabbage stays 'al dente'.
step 5
Check regularly to see how soft it is. Remove half of the red cabbage to a bowl when it is still a little crunchy.
step 5 Check regularly to see how soft it is. Remove half of the red cabbage to a bowl when it is still a little crunchy.
step 6
Cook the remaining red cabbage in the hot stock for another 3 minutes. Then blend it well using a stick mixer until smooth (or use a blender). Add the red cabbage you kept aside back to the pan and stir well.
step 6 Cook the remaining red cabbage in the hot stock for another 3 minutes. Then blend it well using a stick mixer until smooth (or use a blender). Add the red cabbage you kept aside back to the pan and stir well.
step 7
Check the seasoning and add extra Ground Black Pepper (to taste) or Salt (to taste). Scoop the cabbage soup into large bowls. Sprinkle with the Blue Cheese (2 Tbsp). Serve hot and enjoy!
step 7 Check the seasoning and add extra Ground Black Pepper (to taste) or Salt (to taste). Scoop the cabbage soup into large bowls. Sprinkle with the Blue Cheese (2 Tbsp). Serve hot and enjoy!
Tags
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Appetizers
American
Comfort Food
Lunch
Shellfish-Free
Dinner
Fall
Potatoes
Vegetables
Soups & Stews
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