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Creamy Red Cabbage Soup

Creamy Red Cabbage Soup

I love how food can awaken so many emotions and old memories you forget live within you. I remember while growing up, mum had a cabbage soup recipe she swore by. As a kid, it wasn't my favourite thing, but now as an adult, the emotions towards anything cabbage are absolutely different, especially if it's in a soup form.

Cabbage as a comfort food might sound strange but at home, cabbage had its own special place. If someone happened to get sick cabbage soup was the only thing we would eat for at least a week that felt like a month. It was yummy, don't get me wrong, but a veggie soup with a lot of cabbage it's not the most appealing thing as a kid.

On the other hand and being completely honest, the soup was super effective. I don't know if it was the actual recipe what did the trick or some sort of placebo effect that mum's beliefs had on all of use. Either way, her cabbage soup was really comforting and extra nourishing. 

And without a doubt. Cabbage is loaded with nutrients and all sorts of benefits for the human body. But, without the hype, other veggies such as broccoli or kale have, cabbage is often overlooked. 

To give you an idea, here are just a few of the positive effects cabbage has on your health:

  • Supports the digestive system 
  • Regulates heart hath 
  • Regulates cholesterol levels.
  • It boosts the immune system
  • Great for skin care
  • Relieves constipation 
  • Help keep inflammation in check 
  • Helps lower blood pressure 
  • Effective aid for weight loss

The list is super long, but I'm going to leave it there for now. This is just to give you an idea of what you're getting yourself into when adding cabbage to your diet.

The recipe I'm sharing with you today is not mum's recipe but it is a cabbage soup. Since I have a little boy I have to feed I try to have options that are not just delicious but also interesting and fun to look at. Mum's cabbage soup doesn't fit into that category. 

I found this red cabbage recipe in a German magazine. You know those magazines they have at the doctor's office for you to read while you wait. Well, one of those. The colour of the soup was such an eye pleaser and it had cabbage in it. I had to make a vegan version!

I first thought of making it as a starter dish for Christmas dinner. But I wanted to make it a bit more special, so I added some of my homemade roasted almonds, which have always reminded me of the Christmas season. They add some extra flavour and a bit of a crunch. 

So, if you need a recipe for a holiday dinner, something kids will actually eat, or a nourishing meal to pamper your loved ones, this is THE ONE. It brings out all the emotions that mum's soup did and it tastes really really good. 

Ingredients
8
Prep time
10 minutes
Total time
Category: Appetizer
Serves: 4
Allergens: Soy

Ingredients

For the soup

  • 1 large onion (thinly sliced)
  • 1 orange (juice and zest)
  • 1 medium potato (chopped)
  • 1 lb red cabbage (chopped)
  • 1 tsp sea salt
  • 1 cup soy cream
  • 1 tsp sunflower oil
  • 2 cups vegetable broth
  • 2 tbsps white wine vinegar

For the spices

  • 2 leaves bay leaf
  • 1 tsp cloves whole
  • 1 tbsp star anise

For the almonds

  • 4 tbsps almonds (chopped)
  • ½ tsp chinese five spice powder
  • 1 tsp maple syrup
  • 1 dash sea salt

Directions

  1. Heat up the oil in a big pot and saute the onions for about 5 minutes.
  2. Add red cabbage and potatoes and stir fry for about 5 more minutes.
  3. Put the spices into a tea bag and tie it up with a string.
  4. Add the spices and the vegetable broth to the pot and boil if for about 10 minutes until the cabbage is soft.
  5. Use and immersion blender and blend the soup until smooth.
  6. Mix in the rest of the ingredients and adjust taste before serving.
  7. The soup tastes best if yo serve it with our roasted almonds with 5 Spices, enjoy!

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