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Red Cabbage Soup

Warm up with this creamy Red Cabbage Soup: A harmonious blend of celery, onion, ginger, coconut milk and a dash of cardamom. A comforting delight!
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: Soup
Servings: 5 people

Equipment

  • Cutting board
  • Knife
  • Measuring Cups and Spoons
  • Large Soup Pot
  • Wooden Spoon
  • Immersion Blender, Food Processor

Ingredients

Soup

  • 2 tbsp Olive Oil
  • 6 Cups Red Cabbage chopped (1 small head)
  • 1 Cup Celery chopped (3 stalks)
  • 1 Cup Yellow Onion diced
  • 2 tsp Garlic minced (2 cloves)
  • 2 inches Fresh Ginger chopped
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Cardamom
  • 4 Cups Chicken Broth or Vegetable Broth
  • 1 1/2 Cups Coconut Milk divided (13.5oz Can)

Toppings

  • 2 Green Onions sliced
  • 1 tsp Red Chili Flakes
  • Celery Leaves optional

Instructions

  • Heat 2 tbsp of olive oil in your large soup pot on medium-high heat.
  • Add the 6 cups of chopped red cabbage, 1 cup chopped celery, 1 cup chopped yellow onion, 2 tsp minced garlic, and 2" chunk of diced fresh ginger to the pot and saute for 15 minutes, or until the cabbage is soft.
  • Next, add the 4 cups of Chicken Broth (or vegetable broth if you prefer), and 1 cup of coconut milk. Reserve 1/2 a cup of coconut milk to swirl in after you dish up the soup.
  • If you have an immersion blender, blend all the ingredients inside the pot until smooth. See notes below if you are using a regular blender or food processor.
  • Allow the soup to simmer on low heat for 5-10 minutes. Serve with a sprinkle of sliced green onions, the remaining coconut milk, celery leaves, and chili flakes for a kick of heat!

Notes

*If you don't have an immersion blender use a regular blender or food processor and blend the soup in batches. You may need to let the soup cool a bit before blending it this way. Once the ingredients are blended smoothly return to the pot and re-warm.