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Red Cabbage and Celery Soup

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I love nature’s nutritional powerhouse vegetables and red cabbage is definitely one of them. As well as boosting your immune system, helping to reduce signs of aging and promoting good health of skin, it also makes your meals look more vibrant and thus more fun. This recipe makes a good family size batch but you can freeze some portions to use at a later date.

Further Food Nutritionist Commentary:

Delicious and easy soup for any time of the year! Cabbage is, in fact, a nutritional powerhouse. Packed with micronutrients, cabbage can keep your skin and nails healthy with vitamin A + the immune boosting effects of vitamin C. On top of that, it contains iron and calcium which is important to prevent anemia and keep your bones strong, respectively. So versatile, you can throw it in any dish!
Be careful with the over use of artificial sweeteners like xylityol, though - too much can cause GI issues like bloating. If you don't need that extra sweetness, think about omitting.

By Paige Geimer

Red Cabbage and Celery Soup

  • Prep Time:10 minutes
  • Cook Time:45 minutes
  • Servings: 6

Ingredients

½ medium size red cabbage, thinly sliced
4 celery stalks, finely chopped
1 large white onion, finely chopped
2 garlic cloves, crushed
1 green apple, finely grated
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1 teaspoon smoked paprika
2 liter vegetable stock
1 teaspoon xylityol or any other sweetener of choice (add more if you prefer it sweeter)
Freshly parsley for garnish
Greek yogurt for garnish
Salt & pepper to taste

Instructions

1. In a big pan fry the onion with 1 tbsp olive oil over a medium heat for 3-4 minutes until it’s just softened.
2. Add the garlic and cook for another minute, stirring continuously to ensure the garlic doesn’t burn.
3. Add the red cabbage, celery, grated apple, paprika, xylitol, salt & pepper and stir well.
4. Cover with a lid and sweat for around 10 minutes.
5. Stir in the vinegar and vegetable stock, cover with a lid and simmer for around 30 minutes.
6. Blend the soup in a food processor until smooth. If the soup is too thick, add more water to achieve the desired consistency. You might want to taste the soup at this stage and add more seasoning if required.
7. Serve with a dollop of Greek yoghurt or crème fresh and chopped parsley.

1. In a big pan fry the onion with 1 tbsp olive oil over a medium heat for 3-4 minutes until it’s just softened. 2. Add the garlic and cook for another minute, stirring continuously to ensure the garlic doesn’t burn. 3. Add the red cabbage, celery, grated apple, paprika, xylitol, salt & pepper and stir well. 4. Cover with a lid and sweat for around 10 minutes. 5. Stir in the vinegar and vegetable stock, cover with a lid and simmer for around 30 minutes. 6. Blend the soup in a food processor until smooth. If the soup is too thick, add more water to achieve the desired consistency. You might want to taste the soup at this stage and add more seasoning if required. 7. Serve with a dollop of Greek yoghurt or crème fresh and chopped parsley.

Nutrition Information

Per Serving:  Calories: 110; Total Fat: 3 g; Saturated Fat: 0 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 923 mg; Potassium: 209 mg; Carbohydrate: 17 g;  Fiber: 4 g; Sugar: 11 g; Protein: 2 g
Nutrition Bonus:
Vitamin C: 75%; Vitamin A: 38%; Iron: 4%; Calcium: 6%;
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3 thoughts on “Red Cabbage and Celery Soup

  1. Nicole

    I just made this because the picture made it look so good, however, even though I followed the recipe EXACTLY my soup came out a pale purply pink, no where near the deep purple in the picture, and the taste is pretty bland in our households opinion.

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  2. Dee Mahl

    Delicious. Love it liquified or plain. Would I be able to add baking soda. When I consume cabbage it turns to gas in my system. Baking soda seems to help in chilli. I use this recipe but sometimes use all the leftover veggies in my refrigerator.

    Reply

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