Super quick Red cabbage soup

Out of all the cabbages the Red variety packs in the most vitamin C, a powerful antioxidant that just happens to be extremely difficult to preserve. It is destroyed by heat and large quantities of water. But there is only so much raw cabbage I can handle. I came up with recipe to have a little variation, the cooking time is very quick, 5 minutes, but it is not something that you can store in the fridge if you want to make the most of the nutrients, it needs to be eaten straight away.



Serves 1 as a main, or 2 as a starter.

1/4 small red cabbage, chopped into 1cm strips

1 small shallot, finely chopped

1/2 a cup of fresh shelled garden peas, chopped into 1cm pieces

small bunch of coriander finely chopped, keep leaves and stalks separately

1/2 blood orange, juice

1/4 teaspoon Mustard seeds

1/2 teaspoon fennel seeds

1 to 2 teaspons apple cider vinegar (start with one, you might not need the second one)

1 teaspoon coconut oil

150 ml veggie stock (1/2 a cup), hot

salt and black pepper



Substitutions: you can change blood orange for a regular orange, or a lemon; coriander can be switched for parsley; shallot can be swapped for a 1/4 of a smaller red onion, and you can use frozen peas, or sugar snaps instead of fresh garden peas.

1. In a saucepan, heat up coconut oil on a medium-high heat,  add mustard seeds, shallot, fennel seeds and coriander stalks. Fry for a minute.


2. Add in the cabbage and stir together for 2 minutes. Now add the stock, orange juice, garden peas, salt and pepper. Gently boil for 1-2 minutes, before adding apple cider vinegar.


3. Serve in a bowl, topping with coriander leaves.