Red Cabbage Cream Soup

Get ready to enjoy a comforting and hearty bowl of Red Cabbage Soup that captures the essence of autumn. We’ve brought together a simple yet delicious combination of ingredients: tender red cabbage, sweet apples, and a touch of thyme and caraway for that cozy warmth. To make it extra special, we’ve added creamy cashew cream, along with roasted chickpeas and crunchy walnuts for that personal touch. This recipe is all about warmth and comfort for your soul on a crisp fall day.

Prep time:
10 minutes
Cook time:
40 minutes
Total time:
50 minutes
Course:
Soup
Cuisine:
Vegan
Servings:
4
  • Ingredients
    • 1 large onion
    • 2 apples
    • 1 kg red cabbage
    • 1/2 tsp thyme
    • 1/2 tsp caraway
    • Salt & pepper to taste
    • 3 Tbsp olive oil (for cooking)
    • 1.5 L veggies stock
    • 2 Tbsp cashew cream
    • 200 g chickpeas
    • 50 g walnuts
  • Plating suggestions
  • Cooking instructions. Step by step
    • Julienne-cut the onion, apples, and red cabbage.
    • Sauté the onion in a small amount of olive oil.
    • Once the onion has softened, add the apples and cook together for an additional 2-3 minutes.
    • Incorporate the red cabbage into the mixture and stir well.
    • Pour the vegetable stock (or water) over the ingredients.
    • Season with thyme, caraway, salt, and pepper to your taste.
    • Thoroughly mix the ingredients, cover the pot with a lid, and allow the soup to simmer until the cabbage becomes tender.
    • Once it’s done, use a hand blender to blend the soup until it reaches a smooth consistency.
    • Just before serving, incorporate the cashew cream for added creaminess.
    • Serve with roasted chickpeas and walnuts to enhance the autumnal flavor.
  • Watch the video

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