This vegan cabbage soup with harissa and ginger had everyone stumped when I put it on Facebook for a game of ‘Guess the Soup’. The most popular guess was ‘Butterscotch Angel Delight’ but I have no idea why, do you?
Okay, maybe they did have a point after all, and despite me saying three times that the soup was this colour because of the harissa, apart from Butterscotch Angel Delight, people kept guessing orangey-coloured vegetables like butternut squash, pumpkin and sweet potato. Eventually, someone guessed ‘cabbage’ but I think that was only because it was the only vegetable in the entire universe that hadn’t been suggested.
In case you’re not familiar with it, harissa is a North African hot paste, made from chillies, roasted red peppers and herbs and spices. It gives an aromatic fiery kick and makes a great change from the usual dried red chilli I usually put in everything. The ginger complemented it beautifully and gave an added warmth to the soup.
As you can see from the Angel Delight photo, my Froothie Optimum G2.1 blender whizzed it up into creamy, smooth, soupy perfection which went well with the mushroom bread I made last week (which I sliced then put in the freezer – I’m not eating stale bread, honest). This quick and easy soup is also a fab healthy lunch to have as part of the #jumpstart17 campaign.
- 1 onion, chopped
- 25g vegan spread (I used Flora Freedom)
- 1 small Savoy cabbage, chopped
- 750ml vegan stock
- 1 tbsp harissa paste
- 1 tsp ginger puree
- salt and pepper
- Melt the vegan spread in a large saucepan, add the onion and fry on a low heat for about 5 minutes until the onion is soft
- Add the rest of the ingredients, season to taste and simmer for 10 minutes
- Blend on high speed for 1 minute
Disclosure: I am an Ambassador for Froothie and any links to their products in this post are affiliate links which, if purchased through, won’t cost you any more but will earn me a small commission. I only endorse products I am happy with and I have not been paid for this post. For more information about the Optimum G2.1 blender mentioned in this post, you can read my review here.
6 comments
This sounds divine Cathy! I haven’t had cabbage soup for ages, and with those flavours I think I’m going to have to get stuck in. Handily I’ve got a cabbage knocking about in the back of my fridge waiting to be used up – hurrah!
I love using up things – it’s almost like a free meal! This cabbage was also a leftover 🙂
Yum!! I’m such a fan of harissa, but I’ve never tried it in soup – going to have to try that! Eb x
Oooh I’ve never felt the need to make cabbage soup – But your recipe with harissa certainly looks delicious (I never would have thought of that), brilliant idea.
I love your style of cooking!
It is SO cold and windy out today. Could definitely do with a bowl of this for lunch 🙂
The soup sounds delicious, though now all I want is butterscotch angle delight!