Shred the cabbage finely
Thin strips soften faster. Check the thickest pieces before blending and simmer longer if needed.
European Recipe
Red cabbage and white bean soup with apple
Fresh cabbage simmers with apple until soft. Cooked white beans thicken the blended soup without cream.
Total time
45 min
Calories
184 kcal
Servings
3 servings
Difficulty
Easy
Why this recipe works
Red cabbage as a warm blended soup
Very thin cabbage strips cook evenly. Add fully cooked canned beans and heat them through. Apple rounds out the flavour, with vinegar added at the end. This makes three light vegan meals.
One-Pot Recipes
Autumn Recipes
Vegetables
Pulses
Recipe
Red cabbage and white bean soup with apple
A creamy purple red cabbage soup with white beans and apple, blended and finished with cider vinegar.
Ingredients
3 servings
Method
-
1
Prepare
Finely shred the cabbage, chop the onion and dice the apple. Rinse the beans in a sieve and drain.
-
2
Soften the cabbage
Heat the oil in a saucepan. Soften the onion over medium heat for 3 minutes. Add cabbage, apple, water and salt. Bring to the boil and simmer gently, covered, about 20 minutes until the cabbage is fully soft; cook longer if needed.
-
3
Add beans and blend
Add the beans and heat through for about 5 minutes. Remove from the heat and blend carefully with a hand blender. Thin with a little hot water if needed.
-
4
Finish and serve
Stir in cider vinegar and pepper. Heat through again and serve hot in soup bowls. This makes three light meals without additional sides.
Kitchen know-how
Tips for Red cabbage and white bean soup with apple
Add acidity at the end
Stir in the vinegar after cooking the cabbage until soft. It also changes the colour of the soup.
Variations
How to adapt this recipe
Use the same peeled and cored weight of pear instead of apple. Sweetness and nutrition may differ.
Use the same rinsed drained weight of canned kidney beans. Colour and nutrition change.
Nutrition per serving
184kcal
19.5 gCarbohydrates
7.8 gProtein
5.9 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Red cabbage and white bean soup with apple
No. This recipe uses fully cooked canned beans. Dried beans must be soaked and cooked completely in a separate pot according to their packet.
A powerful hand blender makes a fine, slightly fibrous soup. For a smoother texture, shred very finely and blend only once the cabbage is fully soft.
The blended beans thicken the liquid and give the basic soup its creamy consistency. The recipe contains no dairy products.
Use fresh raw red cabbage with the core removed. Seasoned or sweetened jarred cabbage changes the flavour, cooking time and nutrition.
Keep cooking