Red Cabbage and Beet Soup
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- One head red cabbage chopped
- 2 or three roasted beet roots can or jar beets will work too
- One onion
- One carrot
- 2 cups vegetable stock
- ½ bottle red wine
Put the onions, garlic and carrots in a food prep and blitz until you have crud now hot pot, olive oil sauté them until they have the rawness cooked out of them and they are soft but no color.
Now add the red wine and reduce to almost ¼, now add the cabbage, beets and veg stock and let cook for about an hour check for seasoning along the way. You can serve it rustic like this but I like to blend ¾ of it and add it back to the remaining soup so you still have some rough chopped cabbage for texture.
I serve it with a little Cumin Sour Cream and finish with a drizzle of olive oil. This is a truly delicious vegetarian soup that meat eaters would appreciate.
Step by step in pictures here >>