Color Changing Purple Cabbage Corn and Potato Soup
This Color Changing Purple Cabbage Soup recipe is loaded with purple cabbage, corn, and potatoes and some everyday pantry staples. It’s a hearty vegetable soup that’s packed with flavor, nutrients and color! Serve it violet blue, magenta pink or both!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 Servings 1x
- Category: Soup, Lunch, Dinner, Recipe for Kids
- Method: Stovetop
- Cuisine: American, Canadian
- Diet: Vegan
Ingredients
Scale
- 2 tbsp vegetable oil (or vegetable stock for oil free)
- 1 onion, diced
- 2–3 cloves garlic (or to taste)
- 1 small head purple cabbage* roughly chopped
- 6–8 cups light vegetable stock or water
- 2–3 medium sized potatoes, peeled cut into 1/2 inch cubes
- 230 g fresh or frozen corn kernels
- 2 tsp thyme
- 2 tbsp lemon juice or vinegar
- Salt and pepper to taste
- Fresh parsley to garnish
Instructions
- Heat a large soup pot over medium heat. Add oil then onion. Sauté for 4-5 mins or until translucent. Add garlic*, purple cabbage, potatoes, corn, vegetable stock or water and thyme.
- Turn heat to high cover and bring to boil. Lower the heat and bring to simmer. Cook for 15-20 mins or until potatoes are fork tender.
- If alkaline the soup will be violet blue. To turn magenta pink add 2 tbsp lemon juice or vinegar.
- Serve warm with Cheesy Vegan Beer Bread. Store leftover refrigerated for up to 4 days. Freeze for up to 3 months.
Notes
*Ensure to remove the tough core from the centre of the cabbage.
*Add garlic at the end of cooking for a more intense flavor.
Find it online: https://susancooksvegan.com/color-changing-purple-cabbage-soup/