Vegan red cabbage and pear soup with walnuts

Vegan red cabbage and pear soup with walnuts: creamy, mild and aromatic. With red cabbage, pears, walnuts and a hint of nutmeg for a special winter dish.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 240 kcal per serving
• Protein: 5 g
• Fat: 12 g
• Carbs: 28 g

Ingredients

• 400g red cabbage
• 2 pears
• 1 onion
• 1 clove of garlic
• 600ml vegetable stock
• 1 tbsp coconut oil
• 1 tbsp vinegar
• 1 pinch of nutmeg
• 1 pinch of salt
• 1 pinch of pepper
• 40g walnuts
• 1 tsp walnut oil

Method

You’ll need: saucepan · stick blender · chopping board · knife · wooden spoon · ladle

1. Cut the red cabbage into thin strips. Peel, core and chop the pears, finely dice the onion and chop the garlic.
2. Heat the coconut oil in a pan and cook the onion and garlic gently until soft and translucent. Add the red cabbage and pears and let them sweat briefly too.
3. Pour in the vegetable stock and bring everything to the boil. Cover and simmer until the red cabbage and pears are soft.
4. Stir in the vinegar and blend the soup until smooth. Season to taste with nutmeg, salt and pepper.
5. If the soup is too thick, add a little more stock and warm it through briefly again.
6. Ladle into bowls and serve with chopped walnuts and a little walnut oil.

Good to know

This soup is special in a gentle way: soft, creamy and with lovely depth. The sweetness of the pear takes away any heaviness from the red cabbage.

Swaps

Pear → apple (also contains fibre, a little fresher in flavour); walnuts → pecans (milder, also with unsaturated fats); walnut oil → olive oil (more monounsaturated fats, a more peppery flavour)

Allergens

Contains walnuts (tree nuts). For children, season mildly and chop the nuts finely or leave them out, depending on age; in pregnancy the soup is generally fine, as long as it's heated right through and made with fresh ingredients handled hygienically.

Dairy-free recipes