Purple Cabbage Soup
This vibrant and savory purple cabbage soup combines the earthy sweetness of green peas, hearty potatoes, and herb-infused broth for a cozy, colorful dish. Perfect for a healthy and satisfying winter meal!
6 Servings
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
This recipe is naturally gluten-free as written. However, when selecting vegetable broth, ensure it is certified gluten-free to avoid any hidden gluten-containing ingredients. Enjoy this soup with a slice of gluten-free bread for a fully gluten-free meal!