This healthy red cabbage soup recipe offers a sweet and sour taste, perfect for those looking for a vegan or vegetarian option. It's packed with nutrients and texture from sweet veggies (there is no added sugar) and red cabbage sauerkraut both contributing to that extra punch of flavor. This red cabbage soup is real comfort food, perfect for cold days! It is easy to prepare and not at all expensive to put together.
Heat a large pot over medium heat and add in your choice of oil or ghee.
Sauté diced onion, carrots and minced garlic for about 5 minutes, until the onion is translucent.
Add the dried thyme, black pepper, bay leaf and salt. Let it cook for a minute or two. The heat will enhance the herbs flavor.
Then add in diced potatoes, celery root (aka celeriac) and add the water (or stock). Cook until it comes to a boil, about 7 minutes.
Add the shredded red cabbage, the sauerkraut, the chopped bell pepper and the tomato paste. Bring to a simmer and let cook for about 20 minutes, until the vegetables are tender.
Season with extra salt, pepper if needed. You can add any other desired spices (such as red pepper flakes). Serve hot and enjoy!
Notes
Adjust the amount of sauerkraut according to taste preference. Use can use white or red sauerkraut.
If you don’t have sauerkraut, substitute with diced pickles or kimchi. Or in order to mimic the sour taste you can add 2-3 tablespoons of apple cider vinegar and increase the amount of tomato paste / canned (crushed or diced) tomatoes.