As the purple color itself tells you that we are now sharing a vibrant recipe with you. The red cabbages often called purple cabbage from its color, are rich in anti-oxidants, anti inflammatory compounds, fiber, vitamin k , manganese. The purple cabbage helps in reducing the risk of cancer as it is rich in anti-oxidants. However strange and vibrant the purple cabbage soup may be, it lives up to the promise of colorful taste!
- 2tbsp olive oil / ghee
- 3 cloves of chopped garlic
- 1 large sliced red onion (or white onion)
- 1 red sliced cabbage (approx. 6 cups )
- 1/2 cup of coconut milk (or heavy cream)
- 2 cups of vegetable stock
- 1tbsp fennel seed
- 1tbsp cardamom seeds
- salt and pepper (as per taste)
- 1tbsp dry oregano and basil
- few coriander or micro greens
- In a large pot or dutch oven add butter, heat in a medium flame.
- Add garlic, red onion, fennel and cardamon seeds. Fry until tender or golden brown.
- Add finely chopped purple cabbage and cover the pan with lid. Cook until cabbage is soft.
- Add vegetable stock, coconut milk to the pot and bring everything to boil. Now, add salt and pepper.
- Season with dry herbs. Cover and cook for 5 mins.
- Once it is cooked, off the stove and let the puree be cooled.
- Blend it finely with a hand blender or any blender in batches.
- Serve by garnishing with chopped micro greens or coriander.
- Reduce the sodium content by avoiding it in the recipe, if salt is already included in the vegetable stock.
- Add water if vegetable stock is not available.
- Add micro greens only after cooking the recipe, as over-cooking of micro greens reduces the nutrients.
- Take the soup regularly, as purple cabbage boosts immunity level in the body.
- The usage of red onions rather than white onions adds anti oxidant properties to the soup.
Calories: 150 Carbs: 12g Protein: 4g