A step-by-step guide to Red Cabbage and Beetroot soup with a Greek yogurt swirl—serve with warm crusty bread for a satisfying, plant-forward meal.
Cozy, Creamy, and Weeknight-Easy
If you love bright color and big flavor in a simple bowl, this Red Cabbage and Beetroot soup is for you. It’s silky, tangy, and gently sweet from roasted roots. A spoon of Greek yogurt adds creaminess without heavy cream.
This recipe is built for busy nights. The prep is quick. The cooking is mostly hands-off. A blender turns veggies into a velvety soup in minutes.
You can personalize it. Keep it classic with a yogurt swirl. Or add spice, fresh herbs, or citrus for a twist. Serve with crusty bread to make it a complete meal.
Time to Prepare
10 minutes
Time to Cook/Blend
30–35 minutes
Servings: 4 bowls
Ingredients For Red Cabbage and Beetroot
- 2 tbsp olive oil (or avocado oil)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 cups shredded red cabbage (about ¼ small head)
- 2 medium beetroots, peeled and diced (about 2 cups)
- 1 medium carrot, diced
- 1 medium potato, peeled and diced (for creaminess)
- 4 cups low-sodium vegetable broth
- 1 tbsp apple cider vinegar or lemon juice (to brighten color)
- ½ tsp ground cumin (optional, for warmth)
- ½ tsp smoked paprika (optional)
- ½ tsp sea salt, plus more to taste
- Black pepper to taste
To finish and serve
- ½–¾ cup Greek yogurt (2% or 5%), for swirling and topping
- 1–2 tbsp extra-virgin olive oil, for drizzling
- Fresh dill or parsley, finely chopped
- Crusty bread, warmed, for serving
Instructions To Red Cabbage and Beetroot
- Sauté aromatics
Heat olive oil in a large pot over medium heat. Add onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic for 30 seconds. - Add vegetables
Tip in red cabbage, beetroot, carrot, and potato. Stir to coat with oil and aromatics for 2 minutes. - Season
Add cumin, smoked paprika, black pepper, and another small pinch of salt. Toast the spices for 30 seconds to bloom their flavor. - Simmer
Pour in the vegetable broth. Bring to a boil, then reduce to a gentle simmer. Cover and cook 18–20 minutes, until beets and potatoes are very tender. - Brighten the color
Stir in apple cider vinegar or lemon juice. This helps lock in that vivid magenta hue. - Blend
Use an immersion blender to puree the soup until silky smooth. (Or transfer in batches to a standing blender. Vent the lid and cover with a towel to release steam safely.) - Adjust
If the soup is too thick, add a splash of hot water or broth. Taste and adjust salt, pepper, and acidity. - Finish with yogurt
Ladle soup into bowls. Spoon Greek yogurt on top and swirl with the tip of a spoon. Drizzle with a touch of olive oil. - Garnish and serve
Sprinkle with dill or parsley. Serve hot with crusty bread for dipping.
Benefits For Red Cabbage and Beetroot
- Fiber-rich: Red cabbage and beetroot provide gut-friendly fiber that helps you feel full and supports digestion.
- Antioxidant power: Beets offer betalains; red cabbage is rich in anthocyanins and vitamin C. These compounds help fight oxidative stress.
- Heart-smart: Vegetables, olive oil, and low-sodium broth make this a heart-conscious choice.
- Protein boost from yogurt: Greek yogurt adds creaminess plus extra protein and calcium.
- Meal-prep friendly: The soup keeps its color and texture well and reheats beautifully.
Variations
| Goal/Preference | What to Do |
|---|---|
| Vegan | Swap Greek yogurt for a thick coconut or almond yogurt; add 1 tbsp tahini while blending for creaminess. |
| Extra Protein | Stir in ½ cup Greek yogurt directly after blending off heat, or add white beans before blending. |
| Spicy | Add ¼–½ tsp chili flakes or a diced jalapeño with the aromatics. |
| Citrus-Bright | Finish with more lemon juice and zest for a fresher finish. |
| Herb-Lovers | Blend in a handful of dill or parsley right at the end. |
| Roasted Depth | Roast beets and onion at 400°F/200°C for 25–30 minutes, then simmer and blend for a sweeter, deeper flavor. |
| No Blender | Simmer longer and mash with a potato masher for a rustic texture. |
| Low-Sodium | Use no-salt broth and season with vinegar and herbs instead of extra salt. |
Frequently Asked Questions (FAQs)
Can I make this soup ahead?
Yes. Cool completely, then store in an airtight container for up to 4 days. Reheat gently on the stove. Add a splash of broth if it thickens.
Does the yogurt curdle in hot soup?
If you’re swirling yogurt on top, it won’t curdle. If you want to stir yogurt into the pot, remove the soup from heat first and whisk it in slowly.
Can I freeze it?
Absolutely. Freeze without the yogurt topping for up to 3 months. Thaw in the fridge overnight and reheat on low until steamy.
How do I keep the color bright?
Acid helps. Add vinegar or lemon juice near the end of cooking, and avoid overcooking after blending.
Nutrition (Per Serving)
- Calories: ~220
- Protein: ~9 g (with yogurt topping)
- Carbohydrates: ~33 g
- Fat: ~7 g
- Fiber: ~7 g
- Sodium: varies by broth
(Values are estimates and will vary based on exact ingredients.)
Serving Suggestions
- Ladle into warm bowls and swirl in Greek yogurt.
- Finish with dill, cracked pepper, and a drizzle of olive oil.
- Serve with thick slices of crusty bread for dipping, plus a simple green salad if you like.
Final Thoughts Of Red Cabbage and Beetroot
This Red Cabbage and Beetroot soup is simple, striking, and satisfying. It comes together fast, uses budget-friendly ingredients, and tastes even better the next day. Grab a loaf of crusty bread, swirl in that Greek yogurt, and enjoy a vibrant bowl tonight. Save this recipe so you can cook it again when you need something colorful and comforting.
References
- MyFoodData— Raw Red Cabbage.
- Harvard T.H. Chan — Vegetables and Fruits.
- American Heart Association — How Can I Cook Healthfully
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