Red Cabbage Soup with Avocado

red cabbage soup with avocado Side Dish Greek
Red Cabbage Soup with Avocado
  • Prep 15 min
  • Total 45 min
  • Ingredients 12
  • Servings 4

This red cabbage soup with avocado is incredible with its intense and beautiful color. You feel like you’re taking in all the vegetables and colors needed in a day. It can be prepared with green cabbage, but red cabbage gives it an additional beauty. It reminds me of the typical Russian soup called the borscht that’s comforting in the winter but it can also be served cold in the summer. You can make it with big chunks of veggies or liquefied. Try it both ways and decide which one you like best. Serve it with Yoplait® Greek Yogurt and you’ll see how you elevate this simple soup to a gourmet dish category. MORE + LESS -


tablespoons vegetable oil
chopped red onion
red cabbage, chopped
beet, peeled and chopped
Granny Smith apple, chopped
cups vegetable stock
tablespoons wine vinegar
Salt and pepper
teaspoon lemon juice


Yoplait® Greek yogurt
Sliced avocado
Fresh herbs


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  • 1
    Heat the oil in a saucepan over medium heat. Sauté the onion until very soft.
  • 2
    Stir in the cabbage, stirring well. Then add the beet and apple, and cook for 10 minutes.
  • 3
    Add broth and vinegar. Salt and pepper, incorporate lemon juice and cook over low heat for 20 minutes. Turn off the heat and let it cool a little.
  • 4
    If you have a blender, use it to process the soup. Otherwise puree it in small portions being careful that the lid is on tight. Put it back in the pot.
  • 5
    Serve in bowls with Yoplait® Greek yogurt, avocado slices and fresh herbs.

Expert Tips

  • No need to purée the soup.
  • You can omit the apple if you want.
  • Add 1 cup of vegetables (celery, pore, carrot, pepper) along with red cabbage.

Nutrition Information

No nutrition information available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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