Autumn Purple Cabbage Soup

It’s all about the soup right now. Soups are easy + delicious + nutritious + so comforting as we head into cold weather. And what a delightful soup this is! I had lots of purple cabbage leftover from my Vegan Rainbow Sushi Burgers and my hubby was getting really annoyed with it being in the way of everything he was trying to get out of the fridge… insert eyeball emoji here So, that’s where it all started, haha. I was surprised with how much this soup reminded me of Thanksgiving stuffing, kinda weird, but perhaps it’s the hint of fennel seed and apple used in this recipe.

I don’t know about you, but I add both of those ingredients in my Thanksgiving stuffing (stay tuned to feast your eyes- and tummies on some of my yummy Thanksgiving Day recipes!). The thing that I was most excited about in this recipe, however, was the vibrant purple color… I mean, how can you not like a purple soup?! Did you know that red cabbage, aka purple cabbage, has many amazing health benefits too? Red/Purple Cabbage:

  • is high in vitamin C to help boost your immune system. They contain more vitamin C than oranges!
  • contains inflammation-fighting phytonutrients to help fight inflammation and arthritis
  • a vitamin K-rich food, and vitamin K increases the amount of a specific protein required to maintain bone calcium, thus reducing the risk of osteoporosis
  • help to combat chronic diseases such as ALS, Parkinson’s, Huntington’s, and Alzheimer’s
  • helps to promote gut health, especially when fermented

This soup is savory with a hint of sweetness and packs some amazing nutrients, especially when paired with the sweet potato, celery, onion, apple, garlic, and toasted sunflower seeds! Made in just 30 minutes, you’ll find yourself feeling full and satisfied (and excited to have leftovers for the next day).

Autumn Purple Cabbage Soup

Servings: 4 people
Prep time: 10 min
Cook time: 20 min
Total time: 30 min


  • 1/2 purple/red cabbage
  • 2-3 apples
  • 3 stalks celery
  • 1 tbsp minced garlic
  • 1 onion
  • 1 sweet potato
  • 3 1/2 cups vegetable stock (or more per your preference)
  • 1-2 tbsp olive oil
  • 1 tsp fennel seeds
  • salt + pepper (to taste)


  • chia seeds
  • balsamic vinegar
  • 1/4 cup sunflower seeds
  • fennel seeds


  1. Preheat your oven to 375 degrees

  2. Cut your veggies and apple into chunks- the appearance doesn't matter in this case since you will be pureeing them in your blender later

  3. Place the cut veggies and apples on a large baking sheet and drizzle with olive oil, sprinkle with salt + pepper

  4. Bake in the oven for 15-20 minutes, until the veggies are soft

  5. In the meantime, toast your sunflower seeds in a small skillet over medium heat, stirring frequently to avoid burning. They will start to turn golden when done and begin to pop

  6. Add the garlic + vegetable stock + fennel seeds to a large blender, sprinkle some salt and pepper in there if desired

  7. When the veggies are done roasting, add to the blender and blend until smooth, adding more vegetable stock to achieve your desired consistency

  8. Drizzle with balsamic vinegar and garnish with sunflower seeds + fennel seeds + chia seeds

Nutritional information from Dr. Axe 

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