Red Cabbage Soup with Walnuts
Healthy, because
Even smarter
Nutritional values
Red cabbage owes its colour to its high anthocyanin content; these secondary plant substances not only strengthen the immune system but also inhibit inflammation. The so-called glucosinolates are responsible for the typical cabbage aroma. These aroma substances protect our cells from free radicals, which promote diseases and premature ageing.
The fine red cabbage soup makes a good starter for a winter menu. You can also spice up the soup with croutons. You can find out how to do this here: Homemade croutons
(Percentage of daily recommendation)
| Calorie | 10,076 cal. | (480 %) | ||
| Protein | 483.07 g | (493 %) | ||
| Fat | 29.94 g | (26 %) | ||
| Carbohydrates | 1,950 g | (1,300 %) | ||
| Sugar added | 2.17 g | (9 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 166.08 mg | (20,760 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.37 mg | (3 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 0.69 mg | (6 %) | ||
| Vitamin B₆ | 0.23 mg | (16 %) | ||
| Folate | 19.38 μg | (6 %) | ||
| Pantothenic acid | 0.18 mg | (3 %) | ||
| Biotin | 2.47 μg | (5 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 58.74 mg | (62 %) | ||
| Potassium | 296.42 mg | (7 %) | ||
| Calcium | 68.35 mg | (7 %) | ||
| Magnesium | 19.36 mg | (6 %) | ||
| Iron | 1.34 mg | (9 %) | ||
| Zinc | 0.26 mg | (3 %) | ||
| Saturated fatty acids | 4.61 g | |||
| Cholesterol | 16.13 mg |
Ingredients
- Ingredients
- 400 grams Red cabbage
- 1 Apple
- 60 grams Walnut
- 30 grams butter
- 2 tsps brown cane sugar
- 2 Tbsps balsamic vinegar
- 500 Vegetable broth
- 200 milliliters Non-dairy cream
- 1 generous pinch cinnamon
- salt
- freshly ground peppers
Preparation steps
Chop the walnuts and put a few aside for decoration. Peel the apple, core and cut into small pieces.
Melt the butter in a saucepan and caramelize with the sugar. Deglaze with vinegar and add the apple and the walnuts. Cook while stirring for about 2 minutes. Add the cabbage and broth. Cook over low heat about 15 minutes. Puree with a hand blender finely, pour in the cream and boil again briefly. Season with salt, pepper and cinnamon and possibly a little vinegar.
Serve garnished with remaining walnuts.
