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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.


  • 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 (9)

(4.75 from 8 votes)
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Paula Fuld4 days ago
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Since I did not have all of the ingredients described, I made a few changes for the sake of expedience. The result was delicious! I substituted a vegetarian “chicken” broth for the vegetable broth, I used 1/2 tsp dried thyme instead of a sprig of fresh, and I used 1 cup of cut up batata (a sweet potato, including its red skin and yellowish-white flesh) in place of yellow potatoes. I had only about 3 cups of red cabbage, so I cut the amount of broth to 5 cups, instead of 10. The result was more of a stew than a soup. I ate some of it as described, and then I ate more of it with ground black pepper, and another portion with some soy milk to add a bit more liquid. I also added some leftover red quinoa, and some chia seeds, which gave it more protein and fiber, as well as a satisfying crunch. I enjoyed all of these variations, with or without the pepper. I found that it did not need any salt at all.

Melanie2 months ago
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We love this soup! Its delicious. This recipe has been on rotation pretty much year round since we saw in one of the FOK seasonal magazines. This soup is delicious. Carrots in place of peas are heavenly. Works well with green cabbage however purple cabbage is best. Super filing and delicious. The purple cabbage color does fade a bit but is still a visual feast. And it’s delicious. Did I mention this soup is delicious?

Mere9 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!

Christen6 months ago
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Tofu isnt a whole food… Although i guess vinegar isnt either…

Kat9 months ago
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How do you keep the cabbage purple????

Dee8 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 Hayes9 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.”

Saila10 months ago
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Soup turned out great. It kind reminded me of French onion soup taste.

MacKenzie11 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 whole-food, plant-based chef and former culinary projects 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 and follow her on Instagram for more.

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