Red Cabbage Apple and Caraway Soup
Delight your taste buds with this vibrant and comforting Red Cabbage Apple and Caraway Soup, a perfect blend of earthy, sweet, and tangy flavors. This unique recipe brings together the natural sweetness of Granny Smith apples and the hearty crunch of red cabbage, complemented by the warm, nutty aroma of caraway seeds. Simmered in a soothing vegetable broth with a dash of apple cider vinegar for a tangy twist, this soup is as nutritious as it is delicious. Finished with fresh parsley and an optional dollop of sour cream or plant-based alternative, it’s a feast for both the eyes and the palate. Ready in just 45 minutes and ideal for cozy dinners or an elegant starter, this soup is a celebration of wholesome ingredients and robust flavors. Perfect for those seeking a gluten-free, vegetarian-friendly dish, this recipe will be your go-to for a soul-warming meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (finely chopped) yellow onion
- 2 large (minced) garlic cloves
- 4 cups (shredded, roughly half a medium cabbage) red cabbage
- 1 medium (peeled, cored, and diced) Granny Smith apple
- 1 teaspoon caraway seeds
- 4 cups vegetable broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
- 4 teaspoons (optional, for garnish) sour cream or plant-based alternative
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook for 3–4 minutes, stirring frequently, until softened and translucent.
Add the minced garlic and caraway seeds, and sauté for another minute, until fragrant.
Stir in the shredded red cabbage and diced apple. Cook for 5 minutes, stirring occasionally, until the cabbage begins to soften.
Pour in the vegetable broth and stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and let cook for 20 minutes.
After 20 minutes, stir in the apple cider vinegar. Season the soup with salt and pepper to taste.
Using an immersion blender, blend the soup to your desired texture—either completely smooth or leaving it slightly chunky. Alternatively, transfer the soup in batches to a countertop blender and carefully blend.
Ladle the soup into bowls and garnish with chopped fresh parsley and a dollop of sour cream or plant-based alternative, if desired.
Serve hot and enjoy your flavorful Red Cabbage Apple and Caraway Soup!
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1187 mg | 52% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 27.7 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1637 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
