I love nature’s nutritional powerhouse vegetables and red cabbage is definitely one of them. As well as boosting your immune system, helping to reduce signs of aging and promoting good health of skin, it also makes your meals look more vibrant and thus more fun. This recipe makes a good family size batch but you can freeze some portions to use at a later date.
½ medium size red cabbage, thinly sliced
4 celery stalks, finely chopped
1 large white onion, finely chopped
2 garlic cloves, crushed
1 green apple, finely grated
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1 teaspoon smoked paprika
2 liter vegetable stock
1 teaspoon xylityol or any other sweetener of choice (add more if you prefer it sweeter)
Freshly parsley for garnish
Greek yogurt for garnish
Salt & pepper to taste
1. In a big pan fry the onion with 1 tbsp olive oil over a medium heat for 3-4 minutes until it’s just softened.
2. Add the garlic and cook for another minute, stirring continuously to ensure the garlic doesn’t burn.
3. Add the red cabbage, celery, grated apple, paprika, xylitol, salt & pepper and stir well.
4. Cover with a lid and sweat for around 10 minutes.
5. Stir in the vinegar and vegetable stock, cover with a lid and simmer for around 30 minutes.
6. Blend the soup in a food processor until smooth. If the soup is too thick, add more water to achieve the desired consistency. You might want to taste the soup at this stage and add more seasoning if required.
7. Serve with a dollop of Greek yoghurt or crème fresh and chopped parsley.
A couple of months ago I took some classes in Ayurveda and Chinese Medicine and learned that I would benefit from adding warming foods to my diet in order to ease my emotional and physical distress. Â At first it seemed counterintuitive to eat warm f...
Cinnamon butternut squash with chickpeas is the perfect winter warmer meal that is truly both delicious and nutritious!...
An easy Greek-inspired dish featuring shrimp, fire-roasted tomatoes, artichokes, olives and feta cheese all cooked in one skillet! You're going to fall in love with this insanely delicious meal! Do you have time for elaborate meals during the wee...
We are stuck in the middle of a polar vortex and all I want to do is eat this warm, plant-based, comfort in a casserole dish, shepherd’s pie. A traditional British shepherd’s pie is usually the complete opposite of what you’d think a vegan or p...
We love this recipe because it's so easy-to-make (yay to blenders!) and can be served raw or heated. This turmeric veggie and collagen-filled Coconut Curry Soup is a delicious, exotic blend of healthy spices and vegetables. The combination of Thai co...
I could eat Brussels sprouts for breakfast I love them so much. Everyone loves them roasted with a little bacon and olive oil, but I don’t think anyone else in the household is likely to request them in the morning! Likewise, they probably wouldnâ€...
Send this to friend
I just made this because the picture made it look so good, however, even though I followed the recipe EXACTLY my soup came out a pale purply pink, no where near the deep purple in the picture, and the taste is pretty bland in our households opinion.
Ok. I’m going for it. I hope it looks as pretty as yours. Lol. Will let you know how it turns out.
Delicious. Love it liquified or plain. Would I be able to add baking soda. When I consume cabbage it turns to gas in my system. Baking soda seems to help in chilli. I use this recipe but sometimes use all the leftover veggies in my refrigerator.