- Have all the vegetables well washed and prepared as indicated in the ingredients description.
- Heat the EVOO in a large saucepan over moderate heat. Add the garlic and onion and a pinch of salt and sauté for about 3 minutes until soft. Add then the diced sweet potato and rosemary then add little vegetable stock (or water if not available) and sauté for about 10 minutes until the potatoes are cooked. Add then the sliced red cabbage and sauté for 5 minutes. Cover with the rest of the vegetable stock, bring to a boil over medium heat and when it has reached a boil remove the saucepan from the heat.
- Add the coconut milk or almond milk, one teaspoon sea salt (or salt to taste) and with the help of a hand mixer... mix it all well until perfectly combined.
- Serve hot with whole wheat sourdough bread or any healthy bread of your choice...
Purple cabbage are great for digestion... low in calories and high in dietary fiber, thus, it effectively aids in the digestion process..... Maintains blood pressure... Good for skin....Improves immunity... Strengthens bone and muscle.
Purple Cabbage Soup
#myrecipe
By Krishna Shelat
Feb, 3rd
570
Servings
4 persons
Cook Time
45 minutes
Ingredients
7
- 9
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil (EVOO)
- 1 Medium size Red cabbage, cut into slices
- 1 Onion, chopped in cubes
- 1 Small sweet potato, peeled and diced
- Garlic 3-4 cloves peeled and chopped
- 4 sprigs fresh rosemary, or any herb of your choic
- 3 cups vegetable stock
- 100ml Coconut milk or Almond milk
- 1 Teaspoon sea salt (or salt to taste)
Instructions
Notes/Tips
You can add some freshly grounded black pepper right before serving.I added some coconut milk for garnish n chilly garlic oil for a flavourful kick
