The colour looks unreal. Even I was surprised at how vivid the colour became when I blended the soup. They say, you feast with the eyes first. And that's what I tried to achieve here. My goal is to always try and sneak in as many vegetables I can in my dishes. I am not a fan of cabbage myself. I got a surplus of them by mistake when I made Mexican last week, and so I knew I had to creatively use them soon. I took inspiration from a fellow blogger Neha Shah's feed where she had made this soup. I tweaked the recipe to my taste and ingredient availability and what resulted was a thick creamy awesome tasting soup.
SERVES 4
INGREDIENTS
1 tbsp oil
2 bay leaf
6-8 whole black pepper
5-6 garlic smashed
1 small onion
1 stalk of celery, chopped
1 potato, grated
A handful of walnuts or almonds, chopped
2 cups purple cabbage, grated
Salt to taste
1 tbsp apple cider vinegar
METHOD
In a wok, heat the oil. Add bay leaf, whole black pepper, garlic and onion sliced and fry till translucent.
Add chopped celery, grated potato and walnuts or almonds chopped. Cook for 5 min.
Lastly add grated purple cabbage and cook for 10-15 min or until the cabbage is completely cooked. Remove from flame and cool.
Blend it completely with little water and strain.
Put it back on the flame and add salt and apple cider vinegar.
Serve hot with a slice of toast on the side.
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