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Red Cabbage Pear Soup

Serves 6.


    Red cabbage may seem like an odd addition to a puréed soup, but when blended with sweet pear, red wine, and fennel seeds, it becomes spoon and slurp worthy. Each bowlful is only made better when garnished with tangy goat cheese and crunchy pomegranate seeds.


    Soup saver

    Extras of the soup can be placed in an airtight container and frozen for up to 1 month.


    Red Cabbage Pear Soup


    • 1 Tbsp (15 mL) grapeseed, olive, or camelina oil
    • 1 yellow onion, diced
    • 1/4 tsp (1 mL) salt
    • 1 small red cabbage (about 1 1/2 lb or 750 g), cut into 1 in (2.5 cm) chunks
    • 2 garlic cloves, minced
    • 2 tsp (10 mL) fennel seeds
    • 3/4 cup (180 mL) dry red wine
    • 2 pears, cored and chopped
    • 5 cups (1.25 L) salt-free or low-sodium vegetable broth
    • 1 bay leaf
    • 1 tsp (5 mL) dried thyme
    • 1/2 tsp (2 mL) cinnamon
    • 1/4 tsp (1 mL) black pepper
    • Juice of 1/2 lemon
    • 4 oz (112 g) soft goat cheese, crumbled
    • 3/4 cup (180 mL) pomegranate seeds


    Per serving:

    • calories204
    • protein7g
    • fat7g
      • saturated fat3g
      • trans fat0g
    • carbohydrates29g
      • sugars18g
      • fibre5g
    • sodium224mg



    Heat oil in large saucepan over medium heat. Add onion and salt; heat until onion is softened and beginning to turn golden, about 6 minutes. Add cabbage and garlic to pan and heat for 3 minutes. Add fennel and wine to pan, raise heat to medium-high, and simmer for 5 minutes. Add pears, broth, bay leaf, thyme, cinnamon, and black pepper to pan. Bring to a boil, reduce heat to low, and simmer, covered, for 25 minutes. Remove bay leaf and stir in lemon juice.


    Carefully pureu0301e soup, in batches if necessary, until smooth. Add more liquid if soup is too thick. Taste and adjust seasoning if needed.


    Serve garnished with goat cheese and pomegranate seeds.



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    Going Pro

    Going Pro

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