Red cabbage and apple soup
This soup is beautiful, creamy, comforting, and appropriate for any occasions. The recipe is inspired by Avant Garde Vegan by Gaz Oakley's Purple Soup recipe.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
1/2 red cabbage, cut into slices
1 red onion, peeled and chopped
1 apple, cut into slices
1 Tbsp vinegar
1 Tbsp olive oil
100ml almond milk or coconut milk
300ml vegetable stock
Salt, and freshly ground pepper to taste
Heat oil in a large pot on medium heat.
Add onion and a pinch of salt and saute until soft.
Add cabbage and apple. Add the stock, almond milk and vinegar, stir, cover and reduce heat to simmer. Let cook until the cabbage is tender, about 20 minutes.
Remove from heat. Start to puree the cabbage using a food processor. Adjust seasoning. Add some ground pepper to taste.
Serve the soup hot, with fresh apple slices. You can add the creme fraiche, thyme and chives as the original recipe from Avant Garde Vegan, or if you don't have the creme, a spoonful of coconut cream on top of the soup will do just fine.