Red Cabbage and Leek Soup

Red Cabbage and Leek Soup

A very tasty, blue-coloured soup!

6 servings
Preparation 10 min
Cooking 25 min

70 calories per serving 


1 tbsp canola oil   15 mL
12 cups red cabbage, finely chopped   1 kg
1 leeks, finely chopped   300 g
1 clove garlic, minced    
1/2 tsp curry powder   2 g
1 tbsp gingerroot, grated   12 g
5 cups vegetable broth, low-sodium   1.25 L
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1/4 cup sour cream [optional]   65 mL
2 green onions/scallions, finely chopped [optional]   30 g

Before you start

A blender or food processor will be very useful to purée the soup.


  1. Prepare the vegetables: Chop the leek, garlic, and cabbage.
  2. Heat the oil in a saucepan over medium heat. Add the leek and garlic, then sauté 3-4 min until softened. Grate the ginger and add it to the pan. Stir in the curry and cook 1 min with stirring. Lower to heat, then add the cabbage and cook 10 min with occasional stirring.
  3. Pour in the broth, bring it to a boil, cover and simmer until the cabbage is fully cooked, about 15 min. Add salt and pepper to taste.
  4. Take the pan off the heat, let it cool down a few minutes then purée the soup in a blender or food processor. Adjust the seasoning, then ladle the soup into bowls. Garnish with sour cream and chopped scallions, then serve (warm or at room temperature).

Nutrition Facts Table

Nutrition Facts

per 1 serving (330g)


% DV*

* DV = Daily Value




2 g

3 %

Saturated 0.2 g
+ Trans 0 g

1 %


0 mg


60 mg

3 %


13 g

4 %


4 g

18 %


5 g


3 g

Vitamin A

2 %

Vitamin C

30 %


6 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar, Cholesterol, Saturated Fat, Trans Fat
Low :
Fat, Sodium
Source of :
Calcium, Copper, Iron, Magnesium, Niacin, Phosphorus, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin C, Vitamin E
Good source of :
Fibre, Folacin, Manganese, Potassium, Vitamin B6
Excellent source of :
Vitamin K
Diet-related health claims :
Artery-healthy, Heart-healthy

More info

This recipe is in the following categories: Vegetables | Soups | Artery-healthy | Diabetes-friendly | Halal | Heart-healthy | High Fibre | Kosher | Low Cholesterol | Low Fat | Low Saturated Fat | Low Sodium | Vegetarian

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