- Prep-time: / Ready In:
- Makes 6 cups
- Serving size: 1½ cups
- Print/save recipe
Green peas bring earthy sweetness and dramatic color contrast to this purple cabbage soup. Hearty potatoes soak up the savory herb-infused broth that will leave you feeling warmed from the inside out. Top it all off with a sprinkle of parsley, and you have an eye-catching stew ideal for the winter season.
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 (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
- In a large pot cook onion, garlic, bay leaf, thyme, and ¼ cup water over medium 10 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
- Add broth, cabbage, and potato. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until cabbage is tender. Remove and discard bay leaf and thyme sprig. Stir in peas, vinegar, and parsley. Season with salt and pepper.
Nutritional Information:
Per serving (1½ cups): 174 calories, 39 g carbohydrates, 7.1 g protein, 0.6 g total fat, 0.2 g saturated fat, 0 g cholesterol, 267 mg sodium, 9.5 g fiber, 13.5 g sugar
Note: Nutritional information is provided as an estimate only.
tags:
Comments (24)
(5 from 16 votes)I saw someone in the comments say they needed 5 cups broth instead of ten but the instructions above say six cups to start which is less than the total amount of vegetables…can you confirm total amount of liquid needed?
Hi Terra. Feel free to add more water to get the consistency you like. For a thicker stew, you'd need less. But if you'd like it to be more soupy, add extra water, a little bit at a time until you get the desired consistency. I often need more water than recommended to get soup to the consistency I like.
This was lovely! Very subtle flavours, and not 'stinky cabbagey' at all. I couldn't really taste the thyme, but I used some from our garden which may not have been as strong as commercial varieties.
It's a super soup! So easy to cook. I added kidney beans at the end, makes the soup more grunty. And cooked it with more potatoes. This is a keeper. But it's a delicious recipe, thank you, Darshana!
I loved it! I love cabbage it was soooooooooooooooooooooooooooooooooooooooooooooooooooooo good
Edamame are a good substitute for peas
I’ll have a go
Hi, I was surprised at how good this was. I think the vinegar added at the end of cooking did the trick! I added some white beans for more protein.
Very delicious for no oil and just a touch of salt. I used my Umeboshi Plum- flovored, White Balsalmic Vinegar instead of white wine vinegar.
Made this tonight. So healthy and delicious. Just added carrots. Thank you
Sounds good
Wow it's delicious I ate two small bowls
Delicious! Added some additional veg: carrots, sliced dino kale, mushrooms, and served with nice crusty bread. :D
Absolutely delicious! I added some mushrooms just to get them out of my fridge. I will be making this again!!!!
This was delicious! I added carrots instead of peas and also some beans. It is very tasty. We liked the spices that were used and the small amount of vinegar made it better.
Since I did not have all of the ingredients described, I made a few changes for the sake of expedience. The result was delicious! I substituted a vegetarian "chicken" broth for the vegetable broth, I used 1/2 tsp dried thyme instead of a sprig of fresh, and I used 1 cup of cut up batata (a sweet potato, including its red skin and yellowish-white flesh) in place of yellow potatoes. I had only about 3 cups of red cabbage, so I cut the amount of broth to 5 cups, instead of 10. The result was more of a stew than a soup. I ate some of it as described, and then I ate more of it with ground black pepper, and another portion with some soy milk to add a bit more liquid. I also added some leftover red quinoa, and some chia seeds, which gave it more protein and fiber, as well as a satisfying crunch. I enjoyed all of these variations, with or without the pepper. I found that it did not need any salt at all.
We love this soup! Its delicious. This recipe has been on rotation pretty much year round since we saw in one of the FOK seasonal magazines. This soup is delicious. Carrots in place of peas are heavenly. Works well with green cabbage however purple cabbage is best. Super filing and delicious. The purple cabbage color does fade a bit but is still a visual feast. And it’s delicious. Did I mention this soup is delicious?
I added tofu just for additional protein. Great soup! Next time I'll probably add some kale and maybe some other veggies just for variety!
Tofu isnt a whole food... Although i guess vinegar isnt either...
How do you keep the cabbage purple????
The color did leach out into the water, but for the most part it just stayed purple on its own. I know with green veggies, you aren't supposed to add any acid to the cooking until the end, or the green won't stay bright. I'm wondering if you added the vinegar too early in the cooking that it might change the purple? That's the only thing that comes to mind as a possibility.
This looks delicious and easy! I tried to add it to my FOK Meal Planner, but I keep getting an error message that the “recipe is not found.”
Soup turned out great. It kind reminded me of French onion soup taste.
A delicious and nutritious dinner that froze really well (as someone cooking for one I freeze a lot of leftovers lol). I omitted the thyme (simply because I didn't have any on hand) and added some cayenne for a little extra heat. My cabbage definitely didn't stay in nice 1-inch cubes, and I have a tendency to take quantities in recipes as suggestions, but this is a stellar soup that I'm adding to my regular rotation (and in the future I'm going to try adding additional vegetables and playing with other herbs).