Purple Cabbage Soup
Blog: www.nextinlime.com
Servings: 4 large servings
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons fresh grated ginger
- 3 large garlic cloves - finely minced. Around 1 tablespoon of minced garlic
- ½ large onion - finely chopped. 1 cup chopped or around 140 grams or 5 ounces. (Note A)
- 1 thin carrot - peeled and finely diced. ½ cup chopped or around 80 grams or 3 ounces.
- 1 medium celery rib / stalk - finely chopped, ½ cup chopped or around 70 grams or 2.5 ounces
- 1 large tomato - finely chopped. 1 cup chopped or 150 grams or 5 ounces.
- 1 tablespoon chicken bouillon paste or powder - or vegetable bouillon. (Note B)
- 1 cup canned white kidney beans (cannellini) - drained and rinsed when measured. Around 180 grams or 6 ounces. (Note C)
- 4.5 cups water
- 2 tablespoons white vinegar - (Note D)
- 4 cups sliced purple cabbage - aka red cabbage, around ½ head or 400 grams or 14 ounces.
- 1 tablespoon cornstarch - for slurry
- 1.5 tablespoon fresh lime juice - or lemon juice. Juice of ½ lime
- ¼ cup fresh cilantro - finely chopped (Note E)
Seasonings:
- 1.5 teaspoon whole cumin
- ½ teaspoon dried thyme - (Note F)
- ½ teaspoon ground white pepper
- ½ teaspoon salt
- ½ teaspoon cayenne pepper - or sub with paprika for mild heat
- 2 teaspoons granulated sugar - white or brown
Instructions
- Heat olive oil in a big pot on medium heat, then add ginger, garlic and cook for 1 minute. Stir constantly.
- Next add onion, carrot, celery and all above-mentioned seasonings. Cook for 10 minutes or until the onions become soft (avoid browning) while stirring regularly.
- Add tomato and cook for another 4 minutes. Continue stirring.
- Add chicken bouillon paste/powder, white beans and water (preferably hot water for faster cooking). Let it come to a boil then reduce the heat to medium-low and simmer uncovered for 5 mins.
- Pour in the vinegar, give a quick stir, then add purple cabbage. Simmer for 6 minutes or until the cabbage has wilted. Be careful not to overcook.
- Next prepare some slurry with cornstarch and 2 tablespoons cold water.
- Pour in this slurry and boil soup for 2 minutes or until it thickens.
- Turn off the heat then add lime juice and cilantro. Give a quick mix and serve.
Notes
Note A: Onion — I use yellow onion, but red onion or shallots will work too.
Note B: Chicken bouillon — I use Better Than Bouillon paste, but you can also use bouillon powder or cubes. Read the package instructions to know the amount you will need to make 3 cups of broth/stock and use that quantity. Adjust this quantity if you are scaling this recipe up or down. If unsure, start with less bouillon, then adjust later. Another option is to use chicken stock or broth, just reduce the water by an equal amount. Low-sodium options are great for easier salt adjustment.
Note C: Beans — you can also use other canned white beans such as great northern beans or navy beans. Black beans may alter the soup's appearance. Canned chickpeas will work too.
Note D: Vinegar — an equal quantity of apple cider vinegar or white wine vinegar can be used instead.
Note E: Cilantro — replace with chopped fresh parsley, dill or mint if you want.
Note F: Dried thyme — you can substitute with an equal quantity of oregano or Italian seasoning mix.