Wholesome red cabbage soup for a healthy dinner
Red cabbage soup is a delicious and healthy way to incorporate this vibrant vegetable into your diet. It's quick and easy to make and can be enjoyed as a light lunch or a comforting dinner.
Servings: 2 servings
Calories:
Cost: $5
Equipment
- kitchen knife
- saucepan/pot
- Blender
Ingredients
- 2 red onions (diced)
- 2 tablespoon olive oil
- 2 cloves of garlic (diced)
- a small piece of fresh ginger
- 2-3 cups red cabbage (shredded)
- 1 cup cooked and drained chickpeas/white beans
- ½ tablespoon dry oregano (option)
- 2 cups broth
- ½ teaspoon sea salt
- cayenne pepper (optional)
- ½ cup fresh herbs like parsley/cilantro/dill/chives
- 100 grams plain yogurt with probiotics (optional)
Instructions
- Clean and prepare your veggies by shredding, dicing, or chopping.
- In a medium pot, cook the onions in oil (covered and stirring now and then) for 4 minutes.
- Add garlic, oregano, and ginger, then cook for an extra minute.
- Bring in shredded cabbage and give a good stir, then cover the pot to cook for 3 minutes.
- Add the chickpeas, salt, and the broth.
- Increase the heat till the broth starts boiling, then lower the heat to medium.
- Simmer for 8 minutes. Cut the heat, stir the cabbage, and leave it to cool.
- Add some chopped herbs, yogurt, cayenne, and the cooked cabbage in a blender.
- Blend till smooth. Taste to check the seasoning.
- Serve and enjoy.
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Notes
- You can make this red cabbage soup in advance and store it in a tightly closed container. Store in your fridge for up to 5 days.
- Do not add red colored ingredients, as they will alter the vibrant purple color. I use just a little of cayenne pepper.