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Cabbage Soup with Coffee Pudding

moka coffee pot
This vegan cabbage soup pairs with rich coffee pudding, creating a surprising yet delightful flavor combo.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 280 kcal

Ingredients
  

For Cabbage Soup:

  • 1 medium head of green cabbage shredded
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 2 carrots sliced
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt and pepper to taste

For Coffee Pudding:

  • 2 cups unsweetened soy or almond milk
  • 1/4 cup instant coffee granules
  • 1/3 cup coconut sugar
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Sauté onion, garlic, and carrots until softened.
  • Add shredded cabbage, vegetable broth, smoked paprika, salt, and pepper.
  • Simmer soup uncovered for 25 minutes until cabbage is tender.
  • Optionally, blend partially for a creamier texture but keep some crunch.
  • Whisk cornstarch into 1/2 cup milk until smooth.
  • Heat remaining milk, coffee, and sugar in a saucepan until warm.
  • Slowly whisk in cornstarch mixture, stirring constantly until pudding thickens.
  • Remove from heat, stir in vanilla, and cool slightly.
  • Serve cabbage soup warm, followed by chilled coffee pudding.

Notes

Nutritional Values (Per Serving)

Calories: 280
Total Fat: 6g
Saturated Fat: 0.5g
Carbohydrates: 45g
Fiber: 8g
Protein: 7g

Vitamins and Minerals (Per Serving)

  • Vitamin C: 40%
  • Iron: 15%
  • Calcium: 18%
  • Vitamin A: 12%
  • Magnesium: 10%

Additional Notes/Tips

  • Add fresh herbs like parsley for a flavor lift.
  • Swap coconut sugar for maple syrup for a different sweetness vibe.
  • Use an immersion blender to customize your soup’s texture.
  • Chill pudding well for that perfect silky finish.