One-Pot Wonders

Peppery Purple Soup

February 23, 2018
3 Ratings
Photo by Bobbi Lin
  • Serves 5
Author Notes

This is the deepest purple soup made from red cabbage and red onion. Red cabbage is so nutritious and not many people know how versatile it is—this soup is a great way to celebrate it. The thyme complements the flavour perfectly, and the balsamic and apple add delicious sweetness.

Recipe excerpted with permission from "Vegan 100" by Gaz Oakley, published by Quadrille, February 2018. —Food52

What You'll Need
  • For soup
  • 2 red onions
  • 1 medium red cabbage
  • 1 large sweet apple
  • 2 tablespoons extra-virgin olive oil
  • 4 sprigs fresh thyme, leaves picked
  • 3 cups (750ml) vegetable stock
  • 2 cups (470ml) almond milk
  • 2 tablespoons balsamic vinegar
  • Pinch salt and pepper
  • To garnish (optional)
  • Slices of apple
  • Spoonful of vegan crème fraîche
  • Sprinkling of fresh thyme
  • Chopped chives
  1. Peel and slice the onions roughly, but just make sure all the pieces are a similar size so they cook evenly. Peel the outer layers of the red cabbage and give it a rinse. Cut it in half, then in half again. Shred the cabbage quarters evenly. Grate the apple flesh, avoiding the bitter core.
  2. Preheat a large saucepan over a medium heat and add the olive oil. Once hot, add the onion, cabbage, and apple. Follow this with a pinch of seasoning and the thyme. Seasoning early helps build a depth of flavour.
  3. Cook for around 4 minutes, stirring often to avoid anything burning. The mixture should have halved in volume after 4 minutes. Then add the stock, almond milk, and balsamic vinegar. Give everything a good stir, then pop the lid on. Simmer for 10 to 15 minutes, then check whether the red cabbage is soft. If so, start to blend. For this type of soup, I am not too bothered about how smooth it is; in fact, it’s nice with a bit of texture, so by all means use a hand stick blender, as it’s a lot easier.
  4. Once blitzed, check one last time for seasoning. I sometimes add an additional sprinkling of cracked black pepper, as it works really well with the red cabbage. Serve the punchy peppery purple goodness topped with fresh apple slices, a spoonful of vegan crème fraîche, and a sprinkling of thyme and chives.

See what other Food52ers are saying.

  • Jen Guthrie
    Jen Guthrie
  • s.drewett
  •  Burton

4 Reviews

s.drewett April 25, 2019
Do you serve this hot or cold?
Burton January 26, 2019
This looks very promising; I can't wait to make it! If you're not vegan, would normal milk work?
Jen G. February 28, 2018
Do you use sweet or unseeetened almond milk? Thank you!
Jen G. February 28, 2018
Thank you Katie!