Red cabbage soup 🟣🥬🥣

🧺 Ingredients

(approx. 1.6 l | 5–6 servings)

🟣 Red cabbage: 400 g

🥔 Potatoes: 100 g

🧅 Red onion: approx. 100 g

🍋 Lemon juice: approx. 2 tbsp

🍲 Vegetable stock: 1 l

🫒 / 🧈 Oil or butter for sautéing the onion

🌿 A pinch of fennel seeds

🧂 Salt

⚫ Black pepper

🥛 Vegan cream: optional

🧮 Phenylalanine (Phe) – Red Cabbage Soup

(approx. 1.6 l | 6–7 servings)

📊 Clear overview – whole recipe

Ingredient	Amount	Phe (mg)
🥬 Red cabbage	400 g	280 mg
🥔 Potatoes	100 g	110 mg
🧅 Red onion	approx. 100 g	30 mg
🍋 Lemon juice	2 tbsp	negligible
🫒🧈 Oil / butter	–	negligible
🌿 Spices, salt	–	negligible
TOTAL (whole recipe)		≈ 420 mg Phe

🍽️ Phe per serving (adjusted)

• 6 servings:➡️ ≈ 70 mg Phe per serving

• 7 servings:➡️ ≈ 60 mg Phe per serving

  
  

👩‍🍳 Instructions

1. 🧈🫒 In a pot, heat the butter or oil and sauté the finely chopped red onion for a few minutes until soft. While sautéing, add the fennel seeds to release their aroma.

2. 🥬🥔 Add the cleaned and chopped red cabbage and potatoes to the softened onion. Stir briefly so the vegetables are evenly coated with the fat.

3. 🍲 Pour in the vegetable stock until the vegetables are fully covered. Season with salt and black pepper, cover the pot, bring to a boil, and cook for about 20–25 minutes, until both the cabbage and potatoes are completely tender. Adjust seasoning to taste.

4. 

   

   

   🥣🍋 Blend the cooked soup until smooth using an immersion blender or a regular blender. Add the lemon juice, and if you prefer a creamier soup, stir in some vegan cream.

   
   

💜 Enjoy!