Purple Cabbage Soup – I’ve got to tell you, this soup came into my life during one of those what-the-heck-am-I-doing-in-the-kitchen moments. You know the ones. It was a chilly evening, and I’d just come back from one of those small-town winter farmers’ markets. It was freezing, and my hands were practically numb, but I was lugging home a head of purple cabbage I bought simply because it looked… pretty. No plan. Just vibes.
So, there I was, staring at this stunning purple cabbage like it was going to tell me what to do with it. I mean, it’s not exactly the kind of vegetable you throw on a sandwich, right? Then I remembered my grandmother’s old trick: When in doubt, make soup. She used to say soup could fix anything—a bad day, a cold, even a grumpy family.
I chopped up some onions and potatoes, threw in a few peas from my freezer (because, honestly, who doesn’t have peas just sitting there forever?), and the rest kind of just… happened. And you know what? It worked. It was warm, filling, and gorgeous. Even my picky eater—who normally runs at the sight of anything purple—tried a spoonful and said, “It’s not bad.” High praise from a kid, let me tell you.
Now, this soup is on regular rotation at my house, especially when the temperatures drop and I need something that feels like a hug.
Why You’ll Love This Purple Cabbage Soup Recipe?
Let’s be real for a second. This soup is not just delicious; it’s fun. The color alone will make you feel like a professional chef, even if your kitchen looks like a tornado hit it (been there). But here’s the best part:
- It’s healthy without tasting like “health food.” You know what I mean.
- It’s quick and easy. We’re talking 40 minutes from chopping to slurping.
- The ingredients are simple, but the flavors? Next level. That combo of cabbage, potatoes, and fresh herbs is magic.
- It’s versatile. Got other veggies lying around? Throw them in. Want to add some sausage or beans? Go for it.
And hey, it’s not just dinner—it’s a conversation starter. Serve this, and someone’s going to ask, “How did you get it so purple?”
Ingredient Notes:
Here’s the thing about this soup—it’s all about letting simple ingredients shine.
- Purple cabbage: The star of the show. Not only does it give the soup that jaw-dropping color, but it also adds a mild sweetness.
- Potatoes: These little sponges soak up all the herby broth, making the soup hearty and comforting.
- Onions and garlic: The unsung heroes of flavor. Without them, this soup just wouldn’t be the same.
- Green peas: Sweet, bright, and the perfect pop of green against the purple. Plus, they’re super easy to toss in straight from the freezer.
- Bay leaf and thyme: These add that warm, earthy undertone. Think of them as the background singers—subtle but essential.
- White wine vinegar: Just a splash, but it’s a game-changer. It brightens everything up and balances the flavors beautifully.
- Parsley: A fresh, green garnish that adds just the right amount of brightness.
Pro Tip: Don’t skimp on the vinegar at the end. It’s the secret to taking this soup from “good” to “where’s my second bowl?”
How To Make Purple Cabbage Soup?
Let’s get cooking! I promise, this soup is easier than it looks.
- Start with the aromatics:
Heat up a large pot and toss in your onions, garlic, bay leaf, and thyme with a little water to get things going. Let them cook for about 10 minutes, stirring occasionally. This is where the magic starts—your kitchen is going to smell amazing. - Add the cabbage and potatoes:
Once your aromatics are nice and soft, pour in the vegetable broth. Toss in the chopped cabbage and potatoes, then crank up the heat until it’s boiling. Reduce it to a simmer, cover the pot, and let everything cook for about 20 minutes. The cabbage will soften, and the potatoes will get perfectly tender. - Finish it off:
Remove the bay leaf and thyme sprig (nobody wants to bite into those). Stir in the peas, white wine vinegar, and parsley. Let it simmer for another 5 minutes to warm the peas and let the flavors meld. - Taste and tweak:
Give it a taste and season with salt and pepper until it’s just right. Ladle the soup into bowls, sprinkle on some extra parsley, and serve it up.
Want To Save This Recipe?
Storage Options:
Got leftovers? Lucky you!
- Fridge: Store the soup in an airtight container for up to 4 days. Reheat it gently on the stove or in the microwave, and maybe add a splash of broth if it’s thickened.
- Freezer: This soup freezes like a dream—just leave out the peas until you’re ready to reheat. Freeze it for up to 3 months, then add fresh peas when warming it up.
Variations and Substitutions:
This soup is basically a blank canvas. Here’s how you can make it your own:
- Add protein: Shredded chicken, sausage, or even some chickpeas would be great.
- Switch up the veggies: Carrots, celery, or even some kale would fit right in.
- Spice it up: Add a pinch of red pepper flakes or smoked paprika for a little kick.
- No vinegar? A squeeze of lemon or a splash of apple cider vinegar works just as well.
What to Serve with Purple Cabbage Soup?
This soup is hearty enough to stand alone, but it’s even better with a little something on the side:
- Crusty bread: Because dipping is half the fun.
- Simple salad: A light, citrusy salad is the perfect complement.
- Roasted veggies: Brussels sprouts or roasted carrots are a great match.
- Grilled cheese: Okay, not traditional, but who doesn’t love grilled cheese with soup?
Frequently Asked Questions:
Can I use green cabbage instead?
You can, but you’ll miss out on that stunning purple color. It’ll still taste great, though!
Is this soup vegan?
Absolutely! It’s completely plant-based and loaded with veggies.
How do I make it creamier?
Blend half the soup with an immersion blender before adding the peas, or stir in a splash of coconut milk for extra richness.
So, what do you think? Ready to turn that humble purple cabbage into something incredible? I’d love to hear how it turns out—share your version or any twists you put on it. Can’t wait to hear from you!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Purple Cabbage Soup
Ingredients
- 2 cups chopped onions
- 6 cloves garlic minced
- 1 bay leaf
- 1 sprig fresh thyme
- 6 cups vegetable broth
- 1 small purple cabbage cut into 1-inch pieces (approximately 6 cups)
- 1 medium yellow potato cut into 1-inch pieces (1 cup)
- 1 cup fresh or frozen green peas
- 1½ teaspoons white wine vinegar
- 1 tablespoon finely chopped parsley
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
Prepare the aromatics:
- In a large pot, combine the chopped onions, minced garlic, bay leaf, thyme, and ¼ cup of water. Cook over medium heat for 10 minutes, stirring occasionally. If the mixture begins to stick, add water 1 to 2 tablespoons at a time to prevent burning.
Build the broth:
- Pour the vegetable broth into the pot and add the purple cabbage and diced potato. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes or until the cabbage becomes tender and the potatoes are cooked through.
Finalize the soup:
- Remove the bay leaf and thyme sprig from the pot. Stir in the green peas, white wine vinegar, and parsley. Allow the soup to simmer for an additional 5 minutes to heat the peas thoroughly and blend the flavors.
Season and serve:
- Taste the soup and adjust seasoning with sea salt and freshly ground black pepper as desired. Serve hot, garnished with additional parsley if preferred.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
