Hey friends!
The holiday season is upon us, and I’ve got something special for you!
Today, I’m excited to share my delicious vegan Christmas soup.
It’s warm, hearty, and packed with festive flavors.
Perfect for cozy nights and holiday gatherings!
Grab your ingredients, and let’s get cooking!
Possible Ingredient Alternatives
For the purple cabbage, green cabbage can be used as a substitute, though it will change the color and slightly alter the flavor profile of the soup. The cooking time may need to be adjusted, as green cabbage typically cooks faster than purple cabbage.
Potatoes can be replaced with sweet potatoes or parsnips for a different flavor and nutritional profile. These alternatives will maintain the soup’s creamy texture while adding unique flavors. Adjust cooking time as needed, as sweet potatoes and parsnips may cook faster than regular potatoes.
For a non-alcoholic version, the plant-based red wine can be substituted with additional vegetable stock or grape juice. If using grape juice, reduce the amount to 50 ml and add an extra 50 ml of vegetable stock to balance the sweetness. A tablespoon of balsamic vinegar can be added to mimic the acidity of wine.
| Preparation Time | 15-20 minutes |
| Cooking Time | 45-50 minutes |
| Total Time | 60-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 15-20 g
- Fat: 45-50 g
- Carbohydrates: 100-110 g
Ingredients
- 1 kg of purple cabbage
- 200 g of potatoes
- 2 apples
- 2 onions
- 2 cloves of garlic
- 15 g of ginger
- 1 teaspoon chili flakes
- 3 tablespoons olive oil
- 2 whole cloves
- 2 star anise pods
- 2 dried allspice berries
- 2 bay leaves
- 100 ml plant-based red wine
- 800 ml veggie stock
- 200 ml coconut milk
- Juice and zest of 1 orange
- Salt
- Pepper
- 2 tablespoons olive oil (for croutons)
- 1 piece of toast or bread roll
- 1 teaspoon ground cinnamon
- 2 oranges (for garnishing)
- Cilantro
Step 1: Prepare the Ingredients
Begin by washing the red cabbage and removing the stalk.
Cut the cabbage into strips.
Peel the potatoes and wash the apples, then dice both into small pieces.
Peel the onions, garlic, and ginger, and chop them finely.
Place the cloves, star anise, allspice berries, and bay leaves into a spice bag or tea bag, tie it tightly with kitchen twine, and set aside.
Step 2: Sauté and Simmer the Soup
Heat three tablespoons of olive oil in a large pot over medium heat.
Sauté the chopped onions, garlic, ginger, and a pinch of chili flakes for about 5 minutes until they become fragrant.
Add the sliced red cabbage, diced potatoes, and apples, and continue to sauté for another 5 minutes.
Deglaze with a splash of red wine and pour in the vegetable broth.
Add the prepared spice bag to the mixture.
Allow the soup to simmer over medium heat for 30 to 40 minutes, stirring regularly to prevent sticking at the bottom of the pot.
Step 3: Prepare the toppings
While the soup simmers, peel the oranges and carefully fillet them for use as a topping.
Wash and chop a handful of cilantro and set aside.
For the croutons, cut the bread into small cubes.
Heat olive oil in a frying pan, sprinkle in some cinnamon, and roast the bread cubes for 5 to 10 minutes until they are browned and crispy.
Set the croutons aside for garnishing the soup.
Step 4: Finalize the Soup
Once the soup has finished simmering, remove the spice bag from the pot.
Add in the coconut milk, and the zest and juice of one orange.
Stir the soup well to incorporate the new flavors.
Taste and adjust seasoning if necessary.
Step 5: Serve and Enjoy
Ladle the soup into bowls and top each serving with the orange fillets, a sprinkling of chopped cilantro, and a handful of crispy cinnamon croutons.
Serve hot and savor the warming, aromatic flavors of this dish!
