Kitchenware Guides

Vegan Red Cabbage Soup

  • 1kg red cabbage (cut into slices) 
  • 250gr potatoes (cut into cubes) 
  • 1 small white onion (chopped) 
  • 1 medium carrot (chopped) 
  • 1 garlic clove (chopped) 
  • 2tbsp olive oil 
  • salt/pepper 
  • 1tbsp demerara sugar 
  • 1/2 lemon (squeeze) 
  • 50gr pumpkin seeds 
  • 50gr sunflower seeds 
  • croutons 
  • First start with the preparation of the vegetables. Peel the garlic, onion, carrot and potatoes. Chopped them roughly and cut the potatoes into cubes. 
  • Secondly clean the red cabbage. Pull back the first few leaves and throw them away. Then cut the cabbage in half and remove the stem. Cut the cabbage into slices. 
  • In a big pan heat the olive oil on medium and fry the onion and carrot. Then add the cabbage, garlic and potatoes and stir them for a few minutes. 
  • Cover the pan with 1.2l of hot water and seasoned. Bring to boil and cover with lid to cook the vegetables for about 20-25 minutes or until softened. 
  • While the vegetables are cooking prepare the garnish.  In a shallow frying pan put the seeds and roast them quickly and put aside. In small baking tray put greaseproof and cut a couple of slices of bread for croutons. Sprinkle with a bit olive oil and baked them for 5-6 minutes in preheat oven at 180°C or until golden. 
  • Once the vegetables are cooked, remove the pan and add the sugar and the juice of the lemon. Then blend everything together.  
  • Serve the soup with the croutons and roasted seeds on top.
Bon Appetit!
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