Until now, I've only known red cabbage as a tasty accompaniment to roast meat and potatoes, but I've never thought of using it as an ingredient for soup. I know that many of you are not going to read the recipe because you are thinking "I do not want to eat that, that's a very odd colour for a soup!" Red cabbage has colour that is exciting and fashionable, bright and appetising. Have you seen the beautiful purple? Go on, give it a try. You won't be disappointed.
This soup can be prepared with minimum effort at all and, as with all cream soups, you can make a little bit more and keep it in the fridge for a few days. A beautiful and practical comfort food!
Prep Time: 30 mins
Cook Time: 30 mins
Serves: 6
Ingredients:
1/2 red cabbage
1 shallot
1 large garlic clove
1 litre vegetable stock
1/2 tsp ground ginger
1 large pinch of ground allspice
1 tsp ginger syrup
salt
pepper
fresh cream
Instructions:
1. Remove the red cabbage core and chop the cabbage into smaller pieces.
2, Peel the shallot and garlic clove and chop.
3. Heat olive oil in a large pot and sauté the chopped shallot and garlic for about a minute.
4. Add the chopped red cabbage and sauté for 5 minutes, on a medium heat.
5. In the last minute of sautéing, add the ground ginger. Add the vegetable stock and allow it to come to the boil.
6. When it starts to bubble, reduce the heat and leave to simmer for 15 minutes, depending on the thickness of the red cabbage pieces.
7. Place the mixture in a blender or food processor and blend until smooth. Season with salt, pepper and ginger syrup, Serve with a drizzle of fresh cream.