Paleo Purple Cabbage Soup
Soup is a cold weather staple across the country and around the world. There are a handful of reliable recipes, chicken noodle, minestrone, clam chowder but what if you are craving something new and different? That’s where this Paleo purple cabbage soup comes in! Purple cabbage is combined with carrots, celery, and onions to create a colorful base. Bone broth and tomatoes are added for a luxurious layered broth and ginger, garlic, and parsley add a fragrant note of excitement. This soup comes from humble beginnings, but the results are anything but ordinary. With its colorful appearance, this soup would be perfect for a fall or winter dinner party. Plus, substitute vegetable broth for bone broth and you have an easy and delicious vegetarian meal that’s Paleo-friendly.
What’s the Story with Cabbage Soup?
Cabbage soup might not be as popular as chicken noodle or French onion here in the United States, but it is traditional comfort food in many other parts of the world. In France, it is called soupe aux choux and in Sweden it’s called kålsoppa but nowhere is cabbage soup more popular than in Russia.
Russian cabbage soup is called shchi and it’s so popular that it’s actually one of Russia’s national dishes. Shchi is believed to date all the way back to the 9th century when it was introduced to Russia by Byzantine traders. Traditionally, Russian cabbage soup contains cabbage, mushrooms, and beef broth but many contemporary recipes contain tomatoes, carrots and other vegetables.
Our cabbage soup recipe isn’t meant to copy any of the traditional versions from around the world, but comfort food is universal, and we captured some of the comforting warmth in our recipe to enjoy in your kitchen.
A Roadmap for the Perfect Vegetable Soup
There are as many soup recipes in the world as there are people making them because everyone makes their soup a little different, but there are a few things that every good soup has in common. Read on for a guide to the best vegetable soup you’ve ever had.
- Base – Vegetable broth if you’re going vegetarian, bone broth if you aren’t. Regardless, go for low sodium if you can, that way you can control the amount of salt.
- Veggies – Celery, onions, and carrots are classic, but you can branch out with many other vegetables. Just keep in mind cooking times to know when to add them. Hard vegetables like carrots and potatoes should be added early, while leafy green and quick cooking veggies should be added later.
- Seasoning – Salt and pepper are essential but don’t be afraid to try new combinations as well. Spices should be added with the base, herbs should be added right before serving.
More Paleo Soup Recipes to Get You Through the Winter
This soup is pretty as a picture and twice as tasty.
- 3 Tablespoons (45 ml) coconut oil, to cook with
- 1 large purple cabbage, chopped
- 2 carrots, diced
- 3 stalks of celery, chopped
- 1 onion, chopped
- 2 tomatoes, diced
- 8 cups (2 l) bone broth (or vegetable broth if vegan or vegetarian)
- 1 Tablespoon ginger, minced
- 2 cloves garlic, minced
- 2 Tablespoons parsley, chopped
- Salt and pepper, to taste
- Add coconut oil to a large pot. Add the cabbage, carrot, celery, onion, and minced ginger.
- Saute until slightly browned.
- Then add in the tomato and bone broth and bring to a boil. Simmer for 30 minutes until the cabbage is tender. Then add in the garlic and parsley and salt and pepper, to taste. Cook for 5 more minutes and serve.
All nutritional data are estimated and based on per serving amounts.
- Serving Size: 1 bowl
- Calories: 208
- Sugar: 9 g
- Fat: 13 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 3 g