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