Red Cabbage Soup!!

Embrace the vibrant hues of nature with this soul-warming red cabbage soup! 💜

The colors of food isn't merely about aesthetics; it's a journey into the nutritional treasure trove that nature so generously provides. From the fiery reds of tomatoes to the lush greens of spinach, and now, the majestic reddish-purples of cabbage, each color signifies a unique array of vitamins, minerals, and antioxidants essential for our well-being.

The deep, regal hue of red cabbage derives its beauty from a potent pigment called anthocyanin, a natural antioxidant credited with the capacity to modulate cognitive and motor function, to enhance memory, and to have a role in preventing age-related declines in neural function.

Red cabbage itself is very rich in antioxidants, it has a high amount of vitamin C, manganese and polyphenols. With each spoonful this cabbage soup, you're not just savoring a feast for the eyes but also fortifying your body with nature's protective armor.

Garnish with a swirl of creamy yogurt or cream, a sprinkle of fresh herbs, or a drizzle of olive oil for an extra touch of elegance. Serve alongside crusty bread or a simple salad for a complete and satisfying meal.

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Ingredients:

1/2 lb (2 cups) purple cabbage chopped

1/2 medium onion chopped

1-2 baby potatoes

1 tbsp olive oil

1 cup vegetable broth

1 tbsp vinegar

1 bay leaf

1 cloves

1 tsp honey (optional)

3-4 tbsp fresh cream

salt to taste

1/4 tsp pepper ground

basil leaves and olive oil for garnish

Instructions:

1. Heat oil in a pan, add bay leaf, cloves, potatoes and onion. Saute until golden brown. Add in cabbage and saute for 2-3 minutes.

2. Add the vegetable stock, salt, pepper and vinegar. Stir well and let it boil. Cook on medium low until the cabbage and potato is cooked.

3. Once it's cooked and soft, let it cool at room temperature. Remove the bay leaf and cloves, blend until smooth.

4. Transfer in the same pan, add fresh cream and pepper. Boil for 1 minute. Turn off the flame, pour in the serving plates. garnish with fresh cream and basil leaves, drizzle with olive oil and serve hot.