Pretty Purple Cabbage Soup Recipe
This soup is not only a beautiful shade of purple but scrumptious. It takes you back to the flavors of the Pennsylvania Dutch country where you ate the best German cuisine. Or perhaps it is reminiscent of the last St. Patricks Day feast or an old fashioned New England boiled dinner. All packed in a beautiful soup! It can be made all Vegan with Vegetable Stock or Water, or add in some bacon bits and chicken sock for a flavor twist. We share 2 methods to make this delicious pretty soup.
Avg Cost Per Serving .67
Avg Recipe Cost $4.06
Equipment
Ingredients
Simple Method
- 4 Cups Purple Cabbage
- 1 Onion
- 2 Medium Potatoes
- 3 Tbsp Butter
- Salt to Taste
Method #2
- 16 Ounces Chicken Stock
- 4 Cups Purple Cabbage
- 1 Onion
- 3 Tbsp Butter
- Salt to Taste
Instructions
Simple Method
- Wash the cabbage and potato
- Peel and chop the potato
- Slice and chop the purple cabbage
- Peel, slice and chop the onion
- Place in the stock pot and cover with water
- Cook until all vegetables are very soft
- Blend with the immersion blender to blend the soup until creamy
- Add the butter
- Top with your favorite crunchy toppings. (We love pumpkin seeds, bacon bits, croutons etc..) then add a pad of butter, plain yogurt, or sour cream for creaminess
Method #2
- Wash the cabbage and potato
- Peel and slice the potato
- Peel and slice the onion
- Place it in the food processor and pulse a few times
- Melt 2 tbsps of butter in the bottom of the sauce pan
- Add in your vegetables and cook until everything is glistening
- If you need the 3rd Tbsp of butter when sauteeing add it, if not wait until the soup is blended and then add it
- Add in the vegetable or chicken stock
- Cover and cook until all vegetables are soft
- Use the immersion blender to blend the soup until creamy
- Top with your favorite crunchy toppings. (We love pumpkin seeds, bacon bits, croutons etc..) then add a pad of butter, plain yogurt, or sour cream for creaminess
Video
Notes
We garnish ours with a little bacon bits, pumpkin seeds, and a dollop of sour cream or yogurt. We found by adding a little pad of butter on top as you serve it also adds a nice flavor and smooth mouthfeel.
We have made this recipe twice using different methods, for us the simpler method was the best- We simply sliced the vegetables and cooked them in water- then blended it. The result was fantastic with little to no effort.
The second time we made it the soup was still very good, but we processed the vegetables, sauteed them, and added the vegetable stock- then blended it. What we noticed was the color was a bit less vibrant and the taste was not as straight forward as it was when we made the simpler version.
We noticed the simple method made a darker purple soup shown in the featured photo. Method #2 the soup was a lighter purple color
Either method you select, you will have an amazing soup!
Nutrition
Calories: 158kcalCarbohydrates: 21gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 174mgPotassium: 551mgFiber: 3gSugar: 5gVitamin A: 841IUVitamin C: 49mgCalcium: 43mgIron: 1mg
Tried this recipe?Let us know how it was!
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