Apple And Red Cabbage Soup

How to make Apple And Red Cabbage Soup

Ingredients

1 Tablespoon olive oil

2 shallots (minced)

3 cloves garlic (minced)

5 cups red cabbage (coarsely chopped, about ½ head)

6 cups vegetable stock

1 large russet potato (peeled and cubed)

1 medium apple (peeled and cubed)

1 tsp kosher salt

½ tsp black pepper

1 teaspoon brown sugar

2 teaspoons worcestershire sauce

2 teaspoons red wine vinegar

1 1/2 teaspoons paprika

¼ cup heavy cream

Salt and pepper (to taste)

For Topping

smoked Havarti cheese,

apple cubes,

bacon,

rosemary

bacon pepper

Instructions

Heat the olive oil in a large pot over medium-high heat.

Once hot, add the shallots and saute 2-3 minutes, until softened. Add the garlic and cook 30 seconds longer, until fragrant.

Add the cabbage, stock, potatoes, apple, brown sugar, worcestershire sauce, vinegar, and paprika.

Bring to a boil, then reduce heat and simmer for 30 minutes.

Remove pot from heat and using a blender or an immersion blender, process the soup until smooth.

Stir in the heavy cream and season with salt and pepper, to taste.

Garnish with smoked Havarti cheese, apple cubes, bacon, rosemary and bacon pepper, if desired. Enjoy!

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Calories: 230 | Total Fat: 12 grams, with 6 grams from saturated fat | Cholesterol: 25 milligrams | Sodium: 850 milligrams | Total Carbohydrates: 28 grams per serving, with 5 grams from dietary fiber | Protein: Approximately 4 grams

Frequently Asked Questions:

Can I use green cabbage instead of red cabbage for this soup?

While red cabbage adds a vibrant color and slightly different flavor profile, you can certainly use green cabbage as a substitute if that’s what you have on hand.

Is it necessary to peel the potato and apple before cubing them?

Peeling the potato and apple helps to achieve a smoother texture in the soup.

However, if you prefer a rustic texture or want to save time, you can leave the peels on.

What can I use as a substitute for heavy cream?

You can use coconut milk, almond milk, or plain yogurt as a substitute for heavy cream to make the soup dairy-free or lighter in calories.

Can I make this soup ahead of time and reheat it later?

Yes, you can make the soup ahead of time and store it in an airtight container in the refrigerator for up to 3 days.

Reheat it gently on the stovetop or in the microwave before serving.

How do I garnish this soup with smoked Havarti cheese?

To garnish with smoked Havarti cheese, shred or thinly slice the cheese and sprinkle it over individual servings of the soup just before serving.

The heat from the soup will melt the cheese slightly.

Can I omit the bacon from the topping?

Yes, you can omit the bacon from the topping if you prefer a vegetarian version of the soup or if you simply don’t want to use bacon.

What type of apple works best for this soup?

A sweet-tart apple variety such as Granny Smith or Fuji works well in this soup.

However, you can use any apple variety you prefer based on your taste preference.

What is the purpose of adding brown sugar to the soup?

The brown sugar helps to balance the flavors in the soup by adding a touch of sweetness.

It enhances the natural sweetness of the apple and complements the savory elements.

Can I freeze this soup for later use?

Yes, you can freeze this soup in an airtight container for up to 3 months.

Thaw it overnight in the refrigerator before reheating it on the stovetop or in the microwave.

Can I adjust the consistency of the soup to my liking?

Yes, if you prefer a thicker soup, you can simmer it for a longer time to reduce the liquid content.

Conversely, if you prefer a thinner soup, you can add more vegetable stock or water during cooking.

Adjust the seasoning accordingly.

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