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?

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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 minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Ingredients

• 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

Instructions

• 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.