Oh nooooo, the winter is really coming! There are only a few leaves still hanging on the trees, the wind and the sun are fighting who is stronger. But no worries. Here comes a great solution on how to stay warm in winter. Try out this delicious red cabbage soup. It will warm up not only your tummy but also your soul.
Like I said many times before, I love soup and this red cabbage soup is just awesome! It’s a thick soup by the way. Moreover, its colour is magical. Looks like a magic potion. Hehehe. Maybe this will convince someone who doesn’t like cabbage to actually try it. Who knows?
Besides the vivid purple colour, it contains also a high amount of vitamin C. Healthy just like an orange or a kiwi. And did I mention how versatile cabbage is? Not only is it great for soups but it’s also great for salads, smoothies, poké bowls and many side dishes.
Getting back to the red cabbage soup; what makes it so thick, are the potatoes. Already when I was little, I learnt what a potato can do. Add potato to your soup or minestrone and you’ll get a lovely thick and creamy consistency.
Moreover, to elevate the flavour I added also a sweet touch of honey and a sour touch of lime. Honey goes great with cabbage, even though it doesn’t seem so. Try it. And the lime, beside the sour flavour, it also keeps the beautiful colour of the cabbage alive.
Last but not least, there is a crunch as well! Yes! Walnuts and pistachios are just perfect. I love the form of walnuts. They look like a mini-brain. Don’t they? Hehe. And the green pistachios a lovely to add some vivid colours to your dish.
Ingredients for 4-5 portions of red cabbage soup:
- olive oil
- 1 garlic clove (chopped)
- 1 red onion (chopped)
- 300 g potatoes (cubed)
- 1 kg red cabbage (cut into slices)
- salt, pepper
- 1 lime
- 1 Tbsp honey
- 2 Tbsp crème fraîche
- 2 Tbsp milk
- 5 walnuts
- 2 Tbsp pistachios
Start with peeling the garlic, onion and potatoes. Chop the garlic and onion and cut the potatoes into cubes. Remove the loose outer leaves from the red cabbage, cut it in half and remove the hard stem in the middle. Cut into around 5 mm thin slices.
In a large pot, drizzle some olive oil and when it gets hot add the onions. Then add the potatoes, cabbage and garlic. Stir for a couple of minutes, season well and cover with one liter of hot water. Bring to boil, reduce the heat, cover and cook for around 20 minutes or until the cabbage and potatoes get soft.
In the meantime, roast the walnuts and pistachios in a small frying pan. Roast them without any additional fat. Then chop them and put aside. In a small bowl mix the crème fraîche and milk.
Once everything is cooked and soft, remove the pot from the stove, squeeze in one lime, add a spoon of honey and (here you might wear an apron to protect your clothes from the purple colour drops) purée it with an immersion blender. And at this point, if you find the consistency too thick you can add a little liquid and cook for 2 more minutes.
Finally, serve this thick and healthy red cabbage soup topped with crème fraîche dressing and don’t forget the crunchy nuts. You are ready for the winter now!
Enjoy!
PS
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
