Purple Cabbage Soup

This purple cabbage soup is chunky, nourishing and oh-so delicious. Packed with wholesome goodness and vibrant colors that will have the pickiest eaters coming back for more.

Now don't let the list of ingredients scare you away — most are everyday staples. And while the star ingredient of this recipe is purple cabbage, you can easily swap it with regular green cabbage.

A quick side note – if you're looking for more cabbage recipes, try out my pickled purple cabbage, purple cabbage slaw and/or steamed cabbage.

Purple cabbage soup

Purple cabbage (aka red cabbage) differs from green cabbage not only in color but also in nutritional content — it has more vitamin A, vitamin C and antioxidants. And is a little more peppery in taste.

That said, I don't make this soup for any specific dietary reasons. For me it's a delicious and simple way to enjoy bowl full of veggies.

To create the soup base I start with garlic, ginger and the classic mirepoix (mix of onion, celery and carrot). Plus few simple seasonings, including a little cayenne, to tie it all together and bring the flavors home.

Ingredient notes

Here are some helpful notes on ingredients you'll need to make this purple cabbage soup. See the recipe card below for exact quantities.

• Olive oil – or any cooking oil of choice.
• Freshly grated ginger – must be fresh, avoid store-bought paste or powder.
• Minced fresh garlic cloves – finely minced or use a garlic press.
• Mirepoix/soffritto veggie mix – onion, carrot, and celery. I prefer yellow onion, but red onion and shallots work as well. You can use purple carrot for added vibrancy and color.
• Tomato – I like fresh tomato, but you can use half of a 14-ounce can of diced tomatoes.
• Chicken bouillon – I use Better Than Bouillon paste, but cubes and powder also work. Different products have varying levels of saltiness. Read the package instructions to know the amount you will need to make 3 cups of broth/stock and use that quantity. If unsure, start with less, then adjust later. Another option is to use 3 cups of chicken stock / broth (omit bouillon and 3 cups of water). You will still need 1.5 cups of water. Low-sodium options are great for easier salt adjustment.
• Canned cannellini beans (white kidney beans) – other canned white beans like great northern beans or navy beans can also be used instead. Black beans are also fine but may affect the soup's appearance. Canned chickpeas are another option.
• White vinegar – crucial for some acidity to maintain color. Apple cider vinegar or white wine vinegar will be fine too.
• Purple cabbage (also known as red cabbage) – it's the star ingredient but you can also use regular green cabbage. Napa, savoy and bok choy will work too.
• Cornstarch – for making a slurry.
• Fresh lime juice – avoid bottled juice. You can substitute with an equal amount of lemon juice.
• Cilantro – or try chopped fresh parsley, dill or mint for a slightly different flavor.
• Seasonings – whole cumin, dried thyme (or substitute with oregano or Italian seasoning mix), ground white pepper, salt, cayenne pepper (or paprika for milder heat) and sugar (white or brown).

Note: You can always add more veggies but when doing so remember to adjust the quantity of seasonings and water accordingly.

Good to know: The French term "mirepoix" and the Italian term "soffritto" both refer to a mix of diced/chopped onion, celery, and carrot. This combo is commonly used as a flavor base in a wide range of dishes worldwide — including many soups and braises.

How to make purple cabbage soup

Follow these simple, photo-assisted instructions to prepare this delicious soup. Check out recipe card below for a printable version that has quantities, instructions and notes in one place.

Heat oil in big pot over medium heat. Saute ginger and garlic, stirring constantly for approx one minute.

Then add onion, carrot, celery and seasonings I've mentioned. Cook for about 10 mins or until onions become soft. Stir regularly.

Add tomatoes and cook and stir for another 4 minutes.

Next, put in chicken bouillon paste/powder, white beans and hot water. When it comes to a boil, reduce the heat to medium-low and then simmer uncovered for 5 minutes.

Pour the vinegar, stir briefly and then add purple cabbage. Allow to simmer for approx 6 minutes or until the cabbage wilts. Take care not to overcook.

Mix cornstarch with 2 tablespoons cold water and add this slurry to pot. Boil 2 minutes or until the soup thickens.

Turn off the heat and add chopped cilantro.

Also add fresh lime juice and give a quick stir. Serve and enjoy!

Frequently asked questions (FAQs)

Storing and reheating

• Storing — let the soup cool down then store in airtight container in the fridge (3 to 4 days) or freezer-safe bags/containers in the freezer (2 to 3 months).
• Thawing — leave overnight in the fridge or place the sealed soup container/bag in a bowl of cold water if in a hurry.
• Reheating on cooktop — use a pot to reheat on medium heat.
• Reheating in microwave — transfer to a microwave-safe container, heat in 1-minute intervals, stirring in between.

Variations of purple cabbage soup

• Use different types of cabbages — green, savoy, napa, and even bok choy work can be used. The soup will look different, but the taste will still be fantastic.
• Add different veggies — use up leftover vegetables or add the ones you like. Just make sure not to leave out the ones that form the flavorful base (ginger, garlic, onion, carrot, and celery). When incorporating extra veggies, remember to adjust the amount of water and seasonings accordingly to maintain a balanced flavor.
• Try other beans — I use canned white kidney (cannellini) beans, but feel free to use any canned white bean variety. Chickpeas are also a great option.
• Add carbs — for a more filling soup, add small cubed pieces of potatoes and cook them before adding the cabbage. You can also include cooked brown or white rice during the final minutes of cooking.
• Experiment with herbs — swap out dried thyme for an equal amount of oregano or dried Italian seasoning mix.
• Use leftover protein — if you have shredded chicken, pulled beef or pulled pork on hand, add it during last few minutes of cooking.
• Add ground meat — you can also put in uncooked ground beef, chicken, turkey or pork. Add it after sauteing ginger and garlic. Also add couple tablespoons of water if needed and let it cook. Once the meat is almost done, mix in onion, carrot, celery and seasonings. Proceed with the remaining steps as outlined.
• Get creative with your spices — for added heat, increase the amount of cayenne slightly or choose paprika for a milder level of spiciness. Or omit these completely and use a little chili powder (the seasoning mix, not Indian red pepper powder).

Serving ideas

• Pair with bread — serve with crusty bread (even better with some garlic butter slathered on top). A simple toast will be great too.
• Croutons — add some on top just before serving.
• Fresh herbs — top the soup with finely chopped fresh herbs that are in season. Dill, mint and parsley are good choices.
• Sauces and condiments — try sriracha (or honey sriracha), sambal oelek or ketchup for some flavor and heat variation.
• Side salads — pair with fresh salad to complement soup's warm flavors. Go for something simple. let the soup shine.

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