Sweet Potato & Red Cabbage Soup

Sweet Potato & Red Cabbage Soup

Sweet Potato & Red Cabbage Soup is a delicious and rich combination that is a well-balanced dish with nutrition and protein. Perfect for the cold winter months.


Serves: 4. Time: 45 minutes

Sweet Potato & Red Cabbage Soup

Sweet Potato Soup

  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 large sweet potatoes, chopped
  • Salt & black pepper to taste
  • 1 cup vegetable broth

Red Cabbage Soup

  • 1/2 yellow onion
  • 3 cups red cabbage
  • 1 1/2 cups vegetable broth
  • 2 garlic cloves
  • 1 can red kdiney beans, drained & rinsed
  • 1/2 – 1 inch fresh ginger, peeled & minced
  • Black pepper to taste
  • 3 Tbs lemon juice


  1. Preheat the oven to 400ºF and prepare the sweet potato.
  2. Spread the sweet potato out onto a baking tray, lightly drizzle with olive oil and season with a dash of salt and black pepper.
  3. Place the sweet potato in the oven and then begin working on the red cabbage soup.
  4. In a medium stovetop pot set heat to medium-high. Once hot add a drizzle of oilve oil and sauté the onion for 4-5 minutes.
  5. Then, add the garlic and ginger and cook for 2-3 more minutes before adding the cabbage, red beans, and broth. Bring the soup to a boil. Reduce heat to low and simmer for 15-20 minutes.
  6. Once the soup has simmered, blend in a blender or with an immersion blender. Taste and adjust seasoning, add the lemon juice, and set aside.
  7. Then in another pot, set heat to medium high and sauté the other onion and garlic. Then add the roasted sweet potatoe and broth. Simmer for 5-10 minutes before blending.
  8. For serving, alternate between the cabbage and sweet potato soup, serve with toasted bread if desired and enjoy!

Nutrition Information

Nutrition Disclaimer

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