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Red Cabbage and Leek Soup

Yield: 6 Servings | Prep Time: 25 Minutes | Source:


  • 1 tbsp canola oil
  • 12 cups red cabbage
  • 1 leek, finely chopped
  • 1 clove garlic, minced
  • ½ tsp curry powder
  • 1 tbsp ginger root, grated
  • 1 pinch salt (optional)
  • Ground pepper to taste (optional)
  • ¼ cup creamy soy preparation for cooking (optional)
  • 2 green onions, finely chopped


  1. Prepare the vegetables: Chop the leek, garlic, and cabbage.
  2. Heat the oil in a saucepan over medium heat. Add the leek and garlic, then sauté 3-4 min until softened. Grate the ginger and add it to the pan. Stir in the curry and cook 1 min with stirring. Lower to heat, then add the cabbage and cook 10 min with occasional stirring.
  3. Pour in the broth, bring it to a boil, cover and simmer until the cabbage is fully cooked, about 15 min. Add salt and pepper to taste.
  4. Take the pan off the heat, let it cool down a few minutes then purée the soup in a blender or food processor. Adjust the seasoning, then ladle the soup into bowls. Garnish with soy preparation and chopped scallions, then serve (warm or at room temperature).