Total Time
Prep 15 mins
Cook 25 mins

This is a beautiful and delicious purple soup. It is adapted from a recipe found at

Ingredients Nutrition

  • 1 (1 -1 1/2 lb) purple cabbage, cored and quartered
  • 2 tablespoons butter
  • 1 red onion, chopped
  • 1 (28 ounce) bag purple potatoes (if using larger potatoes, peel and cube into eighths)
  • 6 cups chicken stock (use a light colored stock for best color) or 6 cups vegetable stock (use a light colored stock for best color)
  • sour cream (to garnish)
  • chives (to garnish)


  1. Melt butter in a stockpot over medium - low heat.
  2. Add onion and saute until tender, but not brown. Approx 10 minutes.
  3. Add cabbage and potato, stir 5 minutes allowing the cabbage to wilt.
  4. Add stock and bring mixture to a boil, stirring frequently.
  5. Reduce heat and simmer until vegetables are tender, about 25 minutes.
  6. Puree with an immersion blender or blend in batches in a bar-top blender until smooth.
  7. Season with salt and white pepper to taste.
  8. Ladle into bowls and garnish with sour cream/ creme fraiche and chives.