VEGAN: Hunky Heartbeet Cabbage Soup

A bold crimson red soup not only incredibly tasty but also extremely healthy.

If you want to put gorgeous colors on your dining table then, this vegan recipe is one thing you should most certainly consider. The shade of plum and violet turned into an amazing crimson red is a really great add-on to any meal. It gives your lunch or dinner table a more appetizing appeal to it.

Not only that, it tastes as divine as it looks. Aside from the fact that it is a very healthy dish, you won’t believe how delicious and comforting this soup is. Since I found this recipe online, I make it a point to have some prepared whenever all the ingredients are available.

I also love how I can just leave it to cook for an hour and a half and do other chores while waiting. Easy, quick to prepare, appetizingly attractive, delicious and healthy; what else can you ask for?

Check out the recipe below.

Hunky Heartbeet Cabbage Soup

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2 tablespoons (30 mL) coconut oil

2 cups (280 g) diced red onion (about 1 medium/large)

5 cups (540 g) diced red cabbage (about 1/2 medium)

4 cups (500 g) peeled and diced raw beets (about 2 large/3 medium)*

5 cups (1.2 L) marinara sauce**

3 cups (750 mL) water

Fine sea salt or Herbamare, to taste

Cashew Sour Cream, for serving (optional)

Fresh dill, for garnish (optional)

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Add the coconut oil into a large pot. Over medium heat, sauté the onion for about 3 to 5 minutes, stirring once or twice.

Add the diced cabbage and beets. Stir again. Continue sautéeing for another few minutes.

Add all of the marinara sauce and the water. Stir to combine. Simmer the soup, covered, over low to medium heat for 1 hour and 30 minutes to 1 hour and 45 minutes, or until the beets are fork-tender. Your cook time may vary depending on how fresh your beets are and how small you chopped them. (If it’s your first time cooking the soup, you may want to check on it a few times and stir to to make sure it’s not sticking to the bottom of the pot.)

Taste and season with salt to taste. Ladle into a bowl and serve with a spoonful or swirl of Cashew Sour Cream and chopped dill if desired, but it’s great all on its own, too.

This soup will keep in the fridge in an airtight container for up to 1 week. It freezes beautifully, too: Simply cool the soup and place it into a freezer-safe container, leaving an inch of space at the top for expansion. Freeze for up to 2 months.


A very huge thank you goes to for this amazing recipe.