Description
This creamy purple soup is not only deliciously comforting but also changes color thanks to red cabbage. With a silky texture and a playful twist of science, it’s a showstopper for both kids and adults.
Ingredients
Scale
- 1 small head red cabbage, shredded
- 2 medium potatoes, peeled and cubed
- 1 large red onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1–2 tablespoons lemon juice or vinegar (optional)
- 1/4 cup coconut milk or heavy cream (optional)
Instructions
- In a large pot over medium heat, sauté chopped onions and garlic in olive oil until golden and fragrant.
- Add shredded cabbage and cubed potatoes. Stir and cook for 5–7 minutes.
- Pour in vegetable broth. Add salt and black pepper. Bring to a boil, then reduce to a simmer and cook for 20 minutes until vegetables are soft.
- Blend the soup using an immersion blender until smooth and creamy.
- Stir in coconut milk or cream if desired. Adjust seasoning to taste.
- Add lemon juice or vinegar before serving to activate the color change effect.
- Ladle into bowls, garnish as desired, and serve warm.
Notes
- For a more dramatic color change, add lemon juice just before serving.
- Roasting the cabbage beforehand adds a deeper flavor.
- Use white or black bowls to enhance the soup’s vibrant appearance.
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 6g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: color-changing soup, purple soup, red cabbage soup, vegan soup, creamy vegetable soup