Who loves Purple cabbage??
Purple cabbage, more commonly known as red cabbage, has a relatively high ratio of nutrients and can be cooked and ate in numerous ways. The purple color in red cabbage comes from a class of pigment molecules called anthocyanins. It turns out that anthocyanins are found in flower petals, leaves (it makes them turn red in the fall!) and some fruits such as blueberries. Anthocyanins are plant pigments known as flavenoids and produce red, pink, violet and magenta colors in the various plant parts.
Today people are coming up with interesting ways to incorporate this healthy veggie into their diet. I’ve seen people put them in their juices and smoothies, or just use in a salad or coleslaw. Today I am going to show you how to make a healthy soup. Purple Cabbage Soup!
- 1 medium size purple (red) cabbage
- 1 small yellow onion chopped (or you can use shallots)
- ground ginger
- chicken or veggie stock (about 4-5 cups)
- salt & pepper (I used Pink Himalayan salt & garlic pepper)
- 3 cloves of minced garlic
- EVOO (extra virgin olive oil) or any cooking oil
- blender or hand blender
Chop the lettuce and remove the core. Wash lettuce.
Take a pot and heat cooking oil over medium heat. Cook minced garlic until fragrant. Add in chopped onions or shallots. Cook for about 3-5 minutes. Add cabbage. Cook for another 10 minutes. (this is where I add about 1-2 teaspoons of ground ginger)
Once the cabbage has cooked down. Add your 4-5 cups of broth. Cook for another 5-10 minutes. Transfer ingredients in pot to your blender. Blend until smooth (if you have a hand blender just blend ingredients in pot). Add salt & pepper to your liking.
Garnish your soup with sour cream (or oil I think avocado oil would go yummy with this soup). Add croutons (click HERE for my homemade recipe). I didn’t have any so I added some crispy garlic pepper onions