This vibrant Purple Cabbage and Apple Soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function.
TIP: Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Ingredients
- 1 Tbsp grapeseed oil
- 1 medium yellow onion diced
- 2 garlic cloves minced
- 1/2 large head purple cabbage about 25 oz, finely chopped, plus extra for garnish
- 1 medium yellow potato peeled and diced
- 2 Gala apples cored and diced
- 1 Tbsp apple cider vinegar
- 4 cups no-salt-added vegetable stock
- 1/2 tsp kosher salt
- 6 Tbsp sour cream or vegan sour cream for garnish
Instructions
- In large saucepan, heat grapeseed oil over medium-high heat. Add onion and sauté, stirring often, until softened and translucent, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in cabbage, potato, apples, vinegar, vegetable stock, and salt. Bring mixture to a simmer, lower heat to medium-low, cover, and let slowly simmer until cabbage is tender, about 15 minutes.
- Working in batches, if necessary, in blender, purée soup until very smooth. Return back to saucepan and warm over medium heat. Taste and adjust seasoning, as desired.
- To serve, divide soup among 4 serving bowls. Swirl 1 Tbsp sour cream into each bowl of soup and top with a sprinkle of shredded raw cabbage. Enjoy while warm.
Notes
Per serving: 143 calories; 3 g protein; 4 g total fat (1 g sat. fat); 25 g total carbohydrates (12 g sugars, 5 g fiber); 234 mg sodium
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