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Purple Soup


  1. Heat the oil in a large pot over a medium heat then sauté the onion and leek with a pinch of salt, until softened.
  2. Add the cabbage, potato, apple, and sauté for a further 2 or 3 mins.
  3. Add the Worcestershire sauce, brown sugar and stock, bring to the boil and simmer for 30 mins or until veg is soft.
  4. Remove from heat and add the milk.
  5. Using a stick blender, process until smooth.
  6. Season with salt & pepper to taste.


1 tbsp oil

1 onion, finely chopped

1 leek (white part only) or another onion if no leek, finely sliced

½ red cabbage (500g apx), finely sliced

1 medium potato, diced

1 apple, peeled, cored & cut into small chunks

1 litre stock (use 2 cubes)

2 tbsp Worcestershire sauce

1 tbsp brown sugar

100ml milk (or cream if you’re feeling decadent!)

salt & pepper

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