About
This warming red cabbage soup is rich with aromatic seasonings and spices, blended until smooth and creamy.
This makes a great lunch served with keto bread for dipping. Optionally, add a swirl of yogurt to serve.
Ingredients
- 3 cup vegetable broth, bouillon or consomme
- 2 ½ cup cabbage, red, raw
- 2 tablespoon butter, unsalted
- 1 medium – 2 1/2" diameter red onion
- 1 slice – 1" diameter ginger root, raw
- 1 teaspoon cumin, seed
- 1 teaspoon ground coriander
- 1 clove garlic, fresh
Instructions
- Melt the butter in a large saucepan over a medium heat. Thinly slice the onion and garlic and grate the ginger. Add the onion to the pan and sweat for a few minutes until tender, then add the garlic, ginger and cumin seeds. Sweat for a minute or two more until tender and fragrant.
- Thinly slice the cabbage and add to the pan, stir well to combine with the seasonings and pan fry for 2-3 minutes.
- Add the stock and bring to a gentle boil. Reduce to a simmer and cook for 5-7 minutes more to soften the cabbage.
- Remove from the heat and transfer to a blender or use a hand held stick blender and process until smooth. Taste and adjust seasonings by adding a little salt and pepper if required.
Nutrition Facts
- Servings: 4
- Calories: 92.2kcal/380.0kJ (per serving)
- Fat: 6.2g (per serving)
- Carbs: 9.0g (per serving)
- Protein: 1.8g (per serving)
