Red Cabbage and Potato Soup | Slimming World Friendly Recipe

This Red cabbage and potato soup is a  delicious and beautiful blend that’s also gluten-free. This creamy soup is a great option if you are planning to eat healthy by adding more colours to your diet. The perfect Slimming World friendly recipe or for anyone following a Calorie controlled plan.

This vibrant Red Cabbage and potato Soup is a real show stopper with it’s bright purple colour. This soup is so nutritious because usually the more colourful the produce is, the more nutrient-dense it is. The gorgeous, vibrant colour of purple (or red) cabbage indicates the abundance of antioxidants, flavonoids, and vitamins A and C in the crunchy cruciferous cabbage. Did you know that purple cabbage has twice the amount of vitamin C as green cabbage?

Why you’ll love this recipe….

  • This recipe is so thick and creamy without using any dairy.
  • Delicious, comforting and warming on a cold winters day.
  • Easy to make.
  • A great way to get the kiddos interested because of its vibrant colour.
  • Vegan and gluten free.
  • Syn Free using your Healthy Extra A.

Batch Cook – Storage Information

  • Fridge: Store leftovers in the fridge in an airtight container for up to 3 days.
  • Reheat: Reheat in the microwave or on the hob.
  • Freezer: Allow to cool before placing in a suitable containers. Keep for up to 3 months. Thaw before reheating. 

Is this recipe Slimming World friendly?

Absolutely.. be sure to allow for your Healthy Extra A but the rest of the Ingredients are all classed as Syn Free.

Related Article: What is Healthy Extra A?

Red Cabbage and Potato Soup

Slimming World: Syn Free (Using Healthy Extra A)
Calories: 83 Per Serving
Weight Watchers: Coming soon
Course Appetizer, Lunch, Main Course, Soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4


  • 600g Red Cabbage [Thinly Sliced]
  • 1 Leek [Thinly Sliced]
  • 1 Red Onion [Peeled, Finely diced]
  • 1 Large White Potato [Peeled, Finely Diced]
  • 1000ml Vegetable Stock
  • 200ml Almond Mill [Room temp]
  • Pinch Paprika
  • Pinch Salt
  • Pinch Ground Black Pepper
  • Low Calorie Cooking Spray


  • Heat a pan over a medium heat, spritz with spray. Add the leeks, onion, pinch of salt and 3 tbsp stock. Cover with a lid and cook for 3 minutes.
  • Add the potato and 200ml of the stock. Cover and simmer for 10 minutes.
  • Add spices, pepper, Red cabbage and the rest of the stock. Again cover for 5 minutes and simmer.
  • Bring to boil and then remove from the heat. Add the milk and stir quickly.
  • Using a hand blender blend until perfectly combined. Serve hot.

Have you created this recipe?

Please let me know how it turned out! Leave a comment below or share a photo on Instagram tagging me at @fatgirlskinny__ and the hashtag #fatgirlskinny.

3 Responses

  1. Wendy Haruk says:

    Delicious soup recipes- I’ll be cooking soon!!

  2. don O/donovan says:

    your recipes are excellent

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