Creamy Purple Cabbage Soup with Coconut Milk🥣

Name: Creamy Purple Cabbage Soup with Coconut Milk🥣
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g of Purple Cabbage; 1 Potato; 1 Red Onion (or Yellow Onion); 1 tablespoon of Coconut Oil (or Butter); 600 ml of Water; 1–2 teaspoons of Bouillon; 200 ml of Coconut Milk (or Heavy Cream); Salt; Black Pepper; Parsley (optional); Walnuts or Pistachios (optional)

45 min prepAbout 45 minutes

The first time I bought a purple cabbage at a German supermarket, I was shocked by its size 😅 — it was far too big to use up in one dish. I had made a traditional Rotkohl (German-style braised red cabbage), but I still had plenty left and wondered how to use the rest.

That’s when I came up with this purple cabbage and coconut milk soup — a creamy, nourishing dish where the gentle sweetness of coconut pairs beautifully with the natural flavor of cabbage. Its vibrant color makes it a unique addition to your autumn table, and it’s especially perfect as part of a cozy Halloween meal.😈

Ingredients

For 4 people:

500 g of Purple Cabbage
1 Potato
1 Red Onion (or Yellow Onion)
1 tablespoon of Coconut Oil (or Butter)
600 ml of Water
1–2 teaspoons of Bouillon
200 ml of Coconut Milk (or Heavy Cream)
Salt
Black Pepper
Parsley (optional)
Walnuts or Pistachios (optional)

Creamy Purple Cabbage Soup with Coconut Milk🥣 ingredients

How to make it

1/ Prepare the Vegetables: Remove the core from the purple cabbage and finely chop the leaves. Peel the potato and onion, then dice them into small cubes.

2/ Sauté the Onion: Heat the coconut oil (or butter) in a large pot over medium heat. Add the onion and sauté until it becomes soft and translucent.

3/ Add the Cabbage and Potato: Add the chopped cabbage and potato to the pot. Cook, stirring occasionally, until the vegetables begin to soften.

4/ Simmer: Pour in the water and add the bouillon. Bring to a gentle boil, then reduce the heat to medium and simmer for about 20 minutes, until the vegetables are tender.

added bouillon to purple cabbage redone potato

5/ Add the Coconut Milk: Stir in the coconut milk (or heavy cream) and simmer for another 5 minutes.

6/ Blend Until Smooth: Remove the pot from the heat. Use a hand blender to puree the soup until smooth and creamy.

Purple cabbage and coconut milk soup blended

7/ Season and Serve: Season with salt and black pepper to taste. Ladle the soup into bowls and top with toasted bread croutons. You can also add parsley, chopped nuts, or a swirl of cream if you like.

Creamy Purple Cabbage Soup with Coconut Milk red cabbage red onion spoon tissu

Good to know

🌟 Our Favorite Tips and Ideas 🌟

⭐️Pair It with Bread and Salad: This soup goes wonderfully with simple bread like a crusty baguette or rustic country loaf. Add a light green salad on the side, and you’ll have a perfectly balanced lunch or a cozy, lighter dinner. 🥖

⭐️Try Different Dairy Options: Coconut milk isn’t the only choice — you can easily switch it up with regular milk or heavy cream. Milk gives the soup a lighter, more delicate flavor, while cream makes it rich and indulgent. Adjust the taste and texture to match the season or your mood. 🥛

⭐️A Family Story from Our Table: To be honest, this soup wasn’t a big hit with my family.😅 The purple color and the hint of coconut felt a little too “adventurous” for them. But I absolutely love its unique flavor,😊 and every time the seasons change, I find myself wanting to make it again. Even if opinions are divided, this soup has become one of those dishes that sparks fun memories around our table.

⭐️A Halloween-Ready Addition 🎃: If you’re serving this purple cabbage soup, it’s a great idea to add a sweet, seasonal dessert to complete the meal. For example, Umami’s Pumpkin Biscuit Tart 🥧 with its crisp biscuit crust and silky pumpkin filling — offers a completely different way to enjoy the flavors of autumn. The soup adds vibrant color, while the tart brings sweetness and satisfaction, taking your Halloween table to the next level. And of course, don’t forget Rotkohl, a must-have side dish for autumn in Germany! Adding it to your main course will make your table feel even more authentic and full of seasonal charm.

👇Check out the recipes from the links below!

👉 Biscuit dough pumpkin tart – Tarte au potimarron