Red Cabbage Soup

-2 T. butter

-1 large onion, chopped

-1 red apple, peeled, cored & thinly sliced

-1 green pepper, seeds removed & thinly sliced

-1 head red cabbage, cored & shredded

-2 red tomatoes, cut into ½-inch pieces

-4 c. vegetable broth

-1 T. soy sauce

-2 T. tomato paste

-1 t. salt

-1 t. ground black pepper


Melt the butter in large cooking pot. Add the onion, apple, green pepper and cook until all are soft.

Add the cabbage to the pot. Continue to cook the ingredients until they are caramelized. Add the tomatoes to the pot.

In a mixing bowl, combine the 4 cups of vegetable broth, soy sauce, tomato paste, salt and ground black pepper. Add contents of mixing bowl to the pot.

Cook the soup over high heat for 20 minutes. Once the cabbage is limp and cooked completely, remove the cooking pot from the stove.

Pour the soup into a food processor and puree it until it has a smooth texture. Season the soup with additional salt and pepper to taste.

Ladle soup into bowls and serve hot. May be garnished with thinly sliced apples, crème fraîche, herbs or pepitas to add additional texture. Enjoy!

Submitted by a Westside CSA shareholder and adapted from from