Have you ever eaten purple soup?

I can say yesterday’s Red Cabbage Soup was a first for me! I bought this tiny head of Red Cabbage because it was so perfect and cute. There were plans of photographing it fresh and whole – ya know still life style. But of course, the week got away from me and it just sat in the fridge unattended. I did not end up photographing it, but it did take on the life of this beautiful Red Cabbage Soup lol. I’ve seen purple soups on other food photographer’s pages and thought it looked so gorgeous.

I can’t say it’s something I’ve ever looked at and wanted to eat… But I’m here to tell you – it’s just as delicious as it is pretty! So if you’re on the fence about eating purple soup, I 100% encourage you to try this recipe at least once and see what you think! Red Cabbage Soup is warm and comforting with an almost curry-like flavor. Plus it’s quick and easy to make, healthy, and vegetarian if you use vegetable broth.

Did you know Red Cabbage has quite a few health benefits?

• High in Nutrients: Red cabbage is low in calories but high in vitamins and minerals. It’s especially rich in vitamin C, which acts as an antioxidant, and vitamin K, important for bone health and blood clotting.
• Rich in Antioxidants: It contains powerful antioxidants, including anthocyanins (which give it its red color) and sulforaphane. These compounds reduce inflammation, protect against heart disease, and have been studied for their potential to fight cancer.
• Improves Heart Health: The high levels of flavonoids in red cabbage can help reduce blood pressure and lower the risk of heart disease. Its fiber content also helps in lowering bad LDL cholesterol.
• Aids Digestion: Like other cruciferous vegetables, red cabbage is high in fiber, which is beneficial for gut health. Fiber aids in digestion and promotes regular bowel movements, potentially preventing constipation and reducing the risk of gastrointestinal disorders.
• Supports Immune Function: The high vitamin C content not only acts as an antioxidant but also supports the immune system, helping to protect the body against illness and infections.
• May Help Reduce Inflammation: Chronic inflammation is associated with many diseases. Red cabbage contains several compounds that have been shown to reduce inflammation, which could lower the risk of developing chronic conditions. (Netmeds)

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Tips for Making Red Cabbage Soup

While the ingredients are going to get blended by an immersion blender or food processor, they still need to be chopped or diced initially so: A. they can soften up and release flavor as you saute them, and B. So your immersion blender or regular blender doesn’t have as much trouble.

We’re living in an apartment right now and I only brought my Ninja… it took many batches to blend it all haha but it got the job done!

Did you know you could use the celery leaves for garnish? I think most people throw them out. But they can be diced up and add a nice fresh celery flavor to the soup.

Lastly, I used chicken broth because that is what I had on hand, but if you are vegan or vegetarian, vegetable broth will work great! You may have to add a little more salt at the end though.

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What else goes with this Red Cabbage Soup?

Main Dish: Crispy Pork Chops with an Arugula Apple Salad The peppery and sweet flavors of an Arugula Apple Salad would beautifully contrast the depth and slight sweetness of this soup. The porkchops provide a protein-rich centerpiece that’s versatile enough to match the soup’s complexity without overpowering it.

Crusty Sourdough Bread: A slice of warm, crusty artisan bread is perfect for dipping into the soup. Its simplicity and satisfying texture make it an ideal companion, allowing the soup’s flavors to shine while providing a comforting, hearty element to the meal.

Wine Pairing Gewürztraminer: This aromatic white wine, known for its floral notes and hints of spice, can complement the ginger and cardamom in your soup without overwhelming it. Its slight sweetness and acidity can cut through the richness of the coconut milk, making it a refreshing counterpoint to the meal.

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It’s a guaranteed conversation starter!

My husband took the leftovers to work with him the next day. While he was eating lunch, someone asked him, “What the heck is that!?”

There’s been talk of adding edible sparkles to this Red Cabbage soup in future iterations. My little niece loves unicorns and we thought about telling her this was Unicorn food lol. Of course it would need some sparkles to sell the tale!

I hope you try this recipe out. If you do, I would love to hear your thoughts! Leave me a comment below!

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