Munchy Monday post by Christine Strain
You probably already know that you should eat a colorful variety of fruits and vegetables each day, but have you ever found yourself with a colorful nutritious veggie and had no idea what to make with it?
That’s the situation I found myself in recently when I received a red cabbage in my weekly CSA bag. Red cabbage is high in vitamins C and K, as well as important phytonutrients. Because of its color it contains more phytonutrients than green cabbage.
I decided I wanted to try and put it in a soup. I googled “red cabbage soup” and then looked at the images and found an amazing looking purple soup. I knew I had to try it. I altered the recipe a little (mostly due to not having a pressure cooker, but I also changed the water to broth for more flavor, and I doubled it, because I wanted to use up the whole cabbage).
1 whole red cabbage, chopped
4 medium potatoes, peeled and chopped
1 medium onion, diced
3-4 cloves of garlic, pressed or chopped
4 cups vegetable broth
2 tsp cumin powder
2 tsp grated ginger
2 tsp olive oil
In a soup pot, saute onion until translucent, add garlic and stir just until fragrant. Add cabbage, potatoes, broth, cumin, and ginger. Bring to a boil, then simmer uncovered for 30-45 minutes or until potatoes and cabbage are tender. Puree with an immersion blender in the pot or transfer and puree in a regular blender in batches. Serve with a dollop of sour cream and a chiffonade of fresh basil.
Not only was it fantastic tasting, it was also fun to eat! I even got my pickiest child to try a little bit 🙂
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