Purple Cabbage Cream Soup
How do you make purple cabbage cream soup?
Sauté chopped onion in oil and add finely sliced purple cabbage together with diced potatoes. Pour in water and cook for 30 minutes, until the vegetables are tender. Blend everything with an immersion blender until smooth. You can decorate it by changing the color with drops of lemon juice or baking soda.
Delicious, nourishing, healthy, and very low in calories. This incredible cream soup is delicate in both texture and flavor. Purple cabbage is rich in vitamin C. It contains many antioxidants, which help eliminate free radicals responsible for premature cell aging. I recommend enjoying this cabbage in as many ways as possible, both raw and cooked, to make the most of its properties.
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Servings: Serves 4
Ingredients
- ½ purple cabbage (about 600 g)
- 1 medium white onion
- 2 medium potatoes (about 300 g)
- 40 ml extra virgin olive oil
- 1 liter water
Instructions
Start by chopping the onion.
In a medium pot, pour in the oil and heat it over medium-low heat. Sauté the onions for about 10 minutes.
Meanwhile, wash the cabbage well and remove the tougher central core.
Finely slice the cabbage.
Add it to the sautéed onion.
Peel the potatoes and cut them into cubes. Add them to the pot and stir well.
Pour in the water and cook for about 30 minutes.
After that time, blend with an immersion blender.
Blend until a smooth cream forms. Season with salt and sprinkle with a little pepper to taste.
If we want to decorate our cream soup in a different and fun way, perhaps with the little ones at home, we can do a few experiments. Take a small portion of the soup and place it in a couple of small bowls.
Add a pinch of baking soda to one bowl of soup, and a few drops of lemon juice to the other.
Magically, we will see how the color changes. Stir well and use it to decorate the soup.
Serve our delicious purple cabbage cream soup very hot, with Parmesan cheese sprinkled on top to taste.
Enjoy your meal!
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- ½ purple cabbage (about 600 g)
- 1 medium white onion
- 2 medium potatoes (about 300 g)
- 40 ml extra virgin olive oil
- 1 liter water