Red cabbage and coconut soup, the best organic recipes on our website

Red cabbage and coconut soup, the best organic recipes on our website

Red cabbage and coconut soup: sweetness is a dish that can be eaten hot!

Red Cabbage Coconut Soup is a perfect soup recipe for cold fall or winter evenings. Soup is the ideal dish, the “par excellence” dish for cold periods. It can be served with meat sometimes to add flavor and "a bit of body". It is generally prepared with seasonal vegetables, sometimes vegetables that are a little "tired", this is the option chosen for our recipe for red cabbage and coconut soup… and Pistachio. A red cabbage is big. it is heavy, and can be used for several recipes. The pistachio comes here to add its flavors of course but also to add texture, add crunch.
But not only. to treat us, the flavors of the soup are preponderant of course, but aesthetics are very important. And the role of our pistachio is also to add color, create contrast, attract the eye and make you want to taste. The pistachio, a beautiful bright green, makes a nice contrast to the purple in our red cabbage and coconut soup.
When the "coconut" is there to add flavors, roundness and originality ... A soup soup, it can make a very good meal, when it is accompanied by a good bread (this is rare) and good semi-salted butter. But the soup can be a starter, in the form of an appetizer. It can be offered as an aperitif, in "mini dose", this is perfectly the case with this recipe, with its beautiful colors, the pistachios which bring the crunch ... And its flavors to finish which will not fail to be part of the conversation. !

Does it make you want to taste? Here is the recipe!

Recipe type:

• Aperitif, starter, main course

Number of persons :

• Recipe for 4

Preparation time for the red cabbage and coconut soup:

• 10 minutes.

Cooking time :

• 15 min.

Ingredients for the soup:

• Red cabbage: 1/2
• Onions: 2
• Shallots: 2
• Potato: 2
• Garlic: 1 clove
• Pistachio: 20
• Butter: 30 g
• Olive oil: 2 tbsp
• Coconut cream: 20 cl
• Coarse salt: a pinch
• Salt
• Freshly ground pepper

Utensils for the recipe for red cabbage and coconut soup:

• 1 Large knife
• 1 cutting board
• A wooden spoon
• 1 peeler
• 1 Pressure cooker
• 1 hand blender
• A colander

Preparation of the recipe, red cabbage and coconut soup:

Preparation of vegetables:

• Wash all vegetables well.
• Remove the top leaves of the cabbage if they are damaged.
• Peel the potatoes.
• Cut the cabbage into 5 - 6 cm pieces.
• Peel and finely chop the shallots and onions.
• Peel the ai and mash it with the flat of the knife.
• Remove the shell from the pistachios and crush them

Cooking the red cabbage and coconut soup:

Enter to create more pronounced aromas:

• Heat the pressure cooker over high heat,
• Add the butter and olive oil,
• When the butter no longer foams ...
• Add the onions, shallots, and garlic,
• Let brown for 5 minutes, stirring regularly.
• Add a pinch of coarse salt, pepper ...
• Add the cabbage and potatoes.
• Put the water just to the level, no more ...
• Put the pressure cooker under pressure,
• Leave to heat for 12 minutes from the moment the steam appears.

A word from the amateur cook:

*For this soup, as for the leek and fennel soup, the texture should be favored, and therefore, do not add too much water, even if it means adding more later. And don't forget we still have to add the coconut cream ...

Mix the vegetables:

• Immerse the blender and mix all the vegetables well. Soup with a piece or smooth soup, it's a matter of taste, in fact we leave you to your choice ...
• Taste, adjust the seasoning.
• Add the coconut cream and mix, if necessary with the blender.
• Serve in bowls or soup plates ...
• Add the crushed pistachios on the surface of each bowl of soup ...

It's ready, enjoy!

Wine pairing for the red cabbage and coconut soup recipe:

With this soup, with round flavors, you can look for a white wine that is "round" but not syrupy like a "Gewurztraminer", or a Muscadet, Sèvre and Maine sur Lie Blanc. or a Pessac - Léognan Blanc. Watch out for the fight ...

You can also choose a red wine with character, such as a Fitou Rouge. a Saint Chinian Rouge. a Country Wine from the Hérault Red "

Cheers, in moderation and bon appétit!


Recipe name

red cabbage and coconut soup


Posted on

Preparation time

Cooking time

Full time

Average grade

4.5 Based on 2 Review (s)

It is a vegetable that is strongly recommended by dieticians and nutritionists for its high content of vitamin C. Cabbage is also recommended for its contribution of vitamin B 1, effective for the nervous system, and vitamins A and E, antioxidants that prevent skin aging and reduce the risk of certain cancers. We also recommend eating cabbage for its intake of minerals such as potassium, and fibers that facilitate intestinal transit.

On the other hand, collard greens are also used for medicinal purposes. It is recommended to treat gastric ulcers, gout, rheumatism ... even alcoholism!

Detox: soups made from foods known for their detoxifying properties

The soups are among the most effective dishes to detoxify the body and revitalize its digestion. “Liquid”, they put less strain on our digestive system which, let's say it, was requisitioned too much during the holidays.

But to maximize their effectiveness and their detox properties, it is necessary to use ingredients recognized for their detoxifying benefits. What are they ?

Green vegetables such as celery, broccoli, leek, or even artichoke have many beneficial properties for our digestive system. Root vegetables, like beets and black radishes, are extremely effective during a detox diet. Also consider adding citrus or turmeric soups to them.

The editorial staff searched the web for gourmet recipes that use these renowned ingredients. Here are 10 detox soup recipes to taste in those first days to make a clean sweep of the past!

Red cabbage and coconut soup, the best organic recipes on our website

Apples ! My best recipes

45 ways to cook them, savory and sweet

Easy to store and healthy, apples are so versatile! The diversity of their varieties offers countless culinary possibilities. A table summarizes the varieties, their qualities, preferred recipes, etc. Something to treat you all year round!

Discover all the books in the Healthy Cooking collection - Ingredients go to the table

Find out more about the authors: Amandine Geers - Olivier Degorce


Houmos with caramelized apple juice - Lentil salad with pomegranate and apple - Apple and spinach turnovers with Fourme d'Ambert - Sweet guacamole with apple and smoked trout - Thai salad with shrimps and tangy apple - Fresh salad cucumbers, apples and olives - Beef lap with apples - Red cabbage salad, apples and smoked herring - Salad with two celery and Wolf's Paw - Cabbage leaves, turnips Golden ball and apples - Warm bullion bean salad apple

Endive and broccoli soup with apples and almonds - Apple, celery and chestnut velouté - Kale and apple gazpacho - Mushroom velouté with tender apples - Apple and roasted vegetable velouté deglazed with cider - Peasant soup with apples and vegetables winter

Chicken parmentier with sweet potatoes and apples - Apples and Camembert pie - Tarte Tatin with apples and endive - Roasted Brussels sprouts, Clochard apples and pecans - Indian turnovers with two apples - Apple and mushroom tartlets with mustard - Rutabaga, apple and yellow onion tian, peanut sauce - Apple, leek and feta crunchies - Salted apple, eggplant and pumpkin crumble - Apple and citrus chutney

Flavored compote - Baked compote - "Anti-waste" apple jelly - Pommé or apple paste cooked in cider - Apple and almond cake - Light apple-coconut jelly - "Good woman" apples with salted butter - Apple cake and buckwheat - Apple roses - Apple pie or apple pie - Sour apple strudel - Apple and lemon curd pannequets - Apple fritters - Hot apple juice with spices - Detox apple juice - How to make apple juice

Authors : Amandine Geers - Olivier Degorce

Collection : Easy and organic

Thematic : Healthy cooking

Sub-theme : The ingredients go to the table

Description : 120 pages (21 x 21 cm).

ISBN : 9782360982127

Amandine Geers

For 10 years, Amandine Geers has hosted with Olivier Degorce, What’s for Dinner, a committed associative structure whose object is information, meetings and exchanges around questions of food and ecology.
Organic cooking workshops, training of school canteen kitchen staff, advice to restaurateurs, they are the authors of several organic cookbooks and host the radio show Les Fans de Radis.

Their approach, without dogmatism but nevertheless sharp, is based on the need to combine pleasure, health and good ecological sense.

Olivier Degorce

For 10 years, Olivier Degorce has hosted with Amandine Geers, What’s for Dinner, a committed associative structure whose purpose is information, meetings and exchanges around questions of food and ecology.
Organic cooking workshops, training of school canteen kitchen staff, advice to restaurateurs, they are the authors of several organic cookbooks and host the radio show Les Fans de Radis.
Their approach, without dogmatism but nevertheless sharp, is based on the need to combine pleasure, health and good ecological sense.

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Buckwheat soup

Preparation time 10 minutes

Cooking time 20 minutes

Buckwheat break time 10 minutes


  • 130 g shelled buckwheat
  • 1 medium-sized zucchini
  • 1 onion
  • 4 bay leaves
  • 1 vegetable stock cube
  • 1 tablespoon of black seed
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • Olive oil


Have you tried this recipe? Send it to @loubnaguillory or tag #cuisinetest!

Recipe around an ingredient

I take this recipe to participate in the game " recipe around an ingredient »Launched by the two bloggers Samar, from the blog my culinary inspirations and Soulef from the blog cooking love. This month’s godmother, Viviane from the blog "What we eat? "To be chosen as this month's featured ingredient" Buckwheat or buckwheat To be the star of this month.

I invite you without further delay to discover the recipes of the other participants:

  1. Marion, Cooking at the Marmotte with Buckwheat steaks with vegetables
  2. Christelle, Poupoule's kitchen with a Buckwheat and cherry cake
  3. Manon, Pretty raspberries with Buckwheat flour and dark chocolate cookies
  4. Jackie, Jackie's Kitchen with Buckwheat pancakes and sardine rillettes with seaweed
  5. Samar, My culinary inspirations, with aCheese tartlet, buckwheat shortbread
  6. Michelle, The pleasures of home with Buckwheat financiers
  7. Soulef, Love of cooking with a Moroccan sellou with buckwheat without fat, with the Thermomix
  8. Ponpon, Ponpon's cuisine with Buckwheat, almond, prune and chocolate-coated spirulina balls, vegan
  9. Michèle, Fondant Gourmand Crunchy with a Buckwheat, apple and walnut pie
  10. Vanessa, La popotte de Petit Bohnium, with Buckwheat and wheat flour table rolls
  11. Annyvonne, The delights of Thithoad with Buckwheat, sesame and thyme cookies
  12. Coco de Nice, Crazy cooking, with Buckwheat crozets in risotto with green asparagus and dried porcini mushrooms
  13. Hélène, Keskonmangemaman, with a Sarrasinotto with mushrooms and sprouted buckwheat seeds
  14. Valérie, 1-2-3 Enjoy with a Homemade grilled buckwheat in gomasio
  15. Karine and Hubert, Gourmand and organic, with Buckwheat and hazelnut cookies
  16. Virginie, doesn't that smell a little burnt there? with some Triple chocolate buckwheat cookies
  17. Natalia, Sugar and Spices, with Buckwheat Grilled Chipolatas
  18. Sofia, Plume and Prose, with My grandma's buckwheat pancakes
  19. Delphine, Oh the gourmet of Del, with Buckwheat grains with onions
  20. Christine, Pause Nature, with Very buckwheat cookies with raisins and candied clementines
  21. Mauricette, Momo cakes with Salted butter caramel cookies with buckwheat flour
  22. Loubna, Cuisine Test, with a Buckwheat soup
  23. Catalina, Cata's blog, with Buckwheat and dark chocolate squares
  24. Cindy, Like a desire for sweetness with Buckwheat and hazelnut flour shortbread cookies
  25. Sylvie, Clara's table with a Buckwheat apple pie
  26. Brigitte, Girls at the table with a Lemon and red berry tart with buckwheat
  27. Chantal, A grain of sand or salt with a Buckwheat - almond cream
  28. Viviane, what are we eating? with a Buckwheat crusted cod fillet, buckwheat mashed potatoes

Rich in fiber, vitamins and minerals, leek is used by people who suffer from urinary retention. Broth and leek soup are then recommended. In case of constipation, you will notice that the leek acts on the intestine.

Beets help reduce stress and provide a feeling of well-being, and therefore a better quality of life. Its red color offers high amounts of iron and folic acid, which is particularly appreciated by vegetarians and vegans.