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  • Prep-time: / Ready In:
  • Makes 6 cups

Green peas bring earthy sweetness and dramatic color contrast to this purple cabbage soup. Hearty potatoes soak up the savory herb-infused broth that will leave you feeling warmed from the inside out. Top it all off with a sprinkle of parsley, and you have an eye-catching stew ideal for the winter season.

Hearty Purple Cabbage Soup in a white bowl with metal spoon


  • 2 cups chopped onions
  • 6 cloves garlic, minced
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 6 cups vegetable broth
  • 1 small purple cabbage, cut into 1-inch pieces (6 cups)
  • 1 medium yellow potato, cut into 1-inch pieces (1 cup)
  • 1 cup fresh or frozen green peas
  • 1½ teaspoons white wine vinegar
  • 1 tablespoon finely chopped parsley
  • Sea salt, to taste
  • Freshly ground black pepper, to taste


  1. In a large pot cook onion, garlic, bay leaf, thyme, and ¼ cup water over medium 10 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
  2. Add broth, cabbage, and potato. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until cabbage is tender. Remove and discard bay leaf and thyme sprig. Stir in peas, vinegar, and parsley. Season with salt and pepper.

Comments (1)

(5 from 2 votes)
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MacKenzie2 weeks ago
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A delicious and nutritious dinner that froze really well (as someone cooking for one I freeze a lot of leftovers lol). I omitted the thyme (simply because I didn’t have any on hand) and added some cayenne for a little extra heat.
My cabbage definitely didn’t stay in nice 1-inch cubes, and I have a tendency to take quantities in recipes as suggestions, but this is a stellar soup that I’m adding to my regular rotation (and in the future I’m going to try adding additional vegetables and playing with other herbs).

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

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