Cabbage Sweet Potato Soup

Two-Tone Soup

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We turned this red cabbage sweet potato soup into a gorgeous two-tone velouté, spiced with ginger and chillies. Tasty and healthy, each bowl covers half of your daily fibres, all in just 270 calories.

Cabbage Sweet Potato Soup Recipe




Time 30m



We turned this red cabbage and sweet potato soup into a super-cute two-tone velouté. It's so creamy, flavourful, and easy to make it will become your new favourite — guaranteed!

We made two colourful veggie soups, one purple with cabbage and one orange with sweet potatoes. Then, we layered them into each bowl to make a gorgeous ring pattern, worthy of the fanciest restaurant.

Blending red cabbage with kidney beans makes the soup thick and creamy, while adding ginger root and lemon juice brings a refreshing zing to the dish. Also, we paired sweet potatoes with a generous pinch of chilli powder for a sweet and spicy kick.

A bowl of this hearty soup makes a super-healthy vegan meal loaded with fibres, vitamins, and antioxidants. Cabbage is a nutrient-dense yet low-calorie vegetable rich in vitamin A, C, and K. Plus, it's packed with purple plant pigments with powerful antioxidant properties[1].

Sweet potato is high in fibres helping you feel full for longer, curb appetite, and reduce cravings. Also, it's an incredible source of vitamin A, a precious nutrient for your eyes and immune system[2].

Beside being super-healthy and tasty, this soup is also perfect for those on a weight-loss diet. Each bowl has only 270 calories, and it covers half of your RDI of fibres and only 10% RDI of fats. Get your kitchen apron ready, and let's cook it together!



Purple Soup

  • Extra Virgin Olive Oil
    1 tbsp
  • Garlic Clove
  • Medium Onion
  • Red Cabbage
    400 g
  • Canned Red Kidney Beans
    340 g
  • Fresh Ginger Root
    10 g
  • Lemon Juice
    2 tbsp
  • Water (or Vegetable Stock)
    1 L

Orange Soup

  • Extra Virgin Olive Oil
    1 tbsp
  • Garlic Clove
  • Medium Onion
  • Sweet Potato
    400 g
  • Chilli Powder
    0.5 tsp
  • Water (or Vegetable Stock)
    500 mL

Recipe Instructions

step 1

Let's start by making the purple cabbage soup.

Heat the olive oil in a pot, then add chopped garlic and onion.

Sizzle for 3 minutes until the onion is soft and the garlic is fragrant.

Now, add chopped red cabbage, drained and rinsed red kidney beans, and peeled ginger root.

step 2

Pour in the water or vegetable stock and bring to a boil.

Simmer covered for 15-20 minutes over medium heat until the cabbage is tender.

Then, season with salt and pepper to taste.

step 3

Now, blitz the cabbage stew with an immersion blender or a food processor into a creamy veloute.

Then, stir in the lemon juice and set the purple soup aside.

step 4

For the orange sweet potato soup, take another pot and heat the oil with chopped garlic and onion.

Sizzle for 3 minutes, and then add the sweet potato, peeled and cut into chunks.

Tip in the chilli powder and stir well.

step 5

Now, cover the potatoes with water or vegetable stock and bring it to a boil.

Simmer over medium heat for 15 minutes until the potato chunks are soft.

Then, season with salt and pepper to taste.

step 6

Next, blend the sweet potato stew into a smooth veloute using an immersion blender or food processor.

Then, remove the pot from the heat.

step 7

Finally, let's assemble our two-tone soup.

For each serving bowl, pour two ladles of purple soup, followed by one of orange soup in the centre.

Spread out the sweet potato soup with the back of a spoon into a circle.

Then, pour one small ladle of purple soup in the centre over the orange circle, once again spreading it into a ring with a spoon.

You can also swap one soup type with the other and get opposite colours.

Finish off this gorgeous soup with shredded raw cabbage and cracked pepper.


Add 1/2 teaspoon of ground turmeric and a pinch of black pepper to the sweet potato stew before blending it. You'll get a deeper orange tone and an extra boost of antioxidants too.