Blog, Recipes

Red Cabbage and Cashew Soup

26th December 2016

An elegant, show stopping soup, perfect for entertaining at a dinner party, your dinner guests will certainly be curious to taste this soup!

{serves 6}


1 whole purple cabbage, stem removed and finely sliced

1 large red onion, finely sliced

1 apple, peeled, cored and cubed

200g raw cashews, rinsed

2 tbsp. rapeseed oil

4 tsp. bouillon powder, I use Marigold, vegan if required

herbamare or sea salt

white pepper

3 pints boiling water


sprigs of dill

50g roasted cashews, crushed

olive oil

cracked black pepper

Preparation time – 30 mins, cooking time – 25 mins

In a large 4 litre saucepan, sauté the red onion with the rapeseed oil until soft and translucent. Add in the apples and sauté with the onions. Season with herbamare or sea salt and white pepper.

Add in the sliced red cabbage, slowly, coating with the onions as you add the cabbage, keep stirring as it’s cooking then add in the bouillon powder and mix into the cabbage so it’s all coated. Add the rinsed cashew nuts and 3 pints of boiling water. Put a lid on the saucepan and simmer for 25 minutes.

Once cooked, blend the soup and serve straight away.

LISA’S TIP – Red cabbage is rich in antioxidants, fibres, folates, Vitamin A, C, K, B6, calcium, magnesium and manganese. Helping to keep you at a lower risk for cancer and other chronic diseases. Cabbage has great health benefits for the digestive system as well. To dress this purple soup up even more, decorate with edible flours for that special touch. When blending the soup, blend it for a long time, to get that creamy texture. When heating, continuously stir over a gently heat. The colour of the soup may change overnight.

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