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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

Ingredients

  • 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

Instructions

  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 (7)

(4.6 from 5 votes)
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Mere4 months ago
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I added tofu just for additional protein. Great soup! Next time I’ll probably add some kale and maybe some other veggies just for variety!

Christen1 month ago
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Tofu isnt a whole food… Although i guess vinegar isnt either…

Kat4 months ago
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How do you keep the cabbage purple????

Dee3 months ago
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The color did leach out into the water, but for the most part it just stayed purple on its own. I know with green veggies, you aren’t supposed to add any acid to the cooking until the end, or the green won’t stay bright. I’m wondering if you added the vinegar too early in the cooking that it might change the purple? That’s the only thing that comes to mind as a possibility.

Jenn Hayes4 months ago
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This looks delicious and easy! I tried to add it to my FOK Meal Planner, but I keep getting an error message that the “recipe is not found.”

Saila5 months ago
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Soup turned out great. It kind reminded me of French onion soup taste.

MacKenzie6 months 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 Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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