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Red Cabbage and Feta Soup in 2 bowls with a serviette and spoon served with a sprinkle of feta, creme fraiche and some dill.
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5 from 4 votes

Red Cabbage Soup with Feta

I'm always a fan of bright foods- this vibrantly purple soup is not only gorgeous to look at, it's SO tasty.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: mains, Soup
Cuisine: British
Servings: 5
Calories: 247kcal
Author: Mimi Harrison
Cost: £0.65

Ingredients

  • 1 red cabbage, roughly chopped (£0.88)
  • 1.2 litre Knorr Vegetable stock (£0.13)
  • 300 g cooked beetroot (£0.35)
  • 100 g feta + optional extra to sprinkle (£0.94)
  • 1 onion, diced (£0.10)
  • 5 tbsp creme fraiche (£0.28)
  • 4 cloves of garlic, minced (£0.39)
  • Fresh dill, roughly torn to serve (£0.55)

Cupboard Essentials

  • Pepper
  • 1 tbsp olive oil
Metric - US Standard

Instructions

  • Start by adding olive oil and the diced onion into a large saucepan over a medium/ low heat. Fry for 4 minutes.
  • Meanwhile, prepare the Knorr Vegetable stock by adding the cube to 1.2 litres of just boiled water. Whisk until the cube has dissolved to form the delicious stock.
  • After 4 minutes, add the garlic to fry for a minute before adding the cabbage, beetroot and the Knorr Vegetable stock. Simmer over a low-medium heat for 15 minutes.
  • When your timer goes off, add the feta into the pan and blend until smooth. Taste to adjust the seasoning and add pepper if necessary. Top with a dollop of creme fraiche, fresh dill and pepper. Time to dig in!

Nutrition

Calories: 247kcal | Carbohydrates: 22g | Protein: 10g | Fat: 15g