Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, red cabbage soup - unicorn soup. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Rachael's Red Cabbage Soup and Grilled Cheese with Sundried Tomato SpreadRachael Ray Show. Red cabbage soup: a delicious & healthy creamy vegan soup full of antioxidant and anti-inflammatory richness. Vegan, gluten free and dairy free Red cabbage is even richer in antioxidants that white cabbage, however all types of cabbages are rich in polyphenols that provide the anti-inflammatory.
Red cabbage soup - Unicorn soup is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Red cabbage soup - Unicorn soup is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have red cabbage soup - unicorn soup using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Red cabbage soup - Unicorn soup:
- Get 1 red cabbage- cut into think pieces (the thinner the faster they will cook)
- Make ready 1 shallot/ white onion
- Get 1/2 l almond/oat milk
- Take 1/2 lemon
- Prepare Olive oil
A simple, warming and hearty soup that's fast to prepare. Sodium appears to be high but that depends on your chosen broth and if you drain and RINSE the beans the sodium will be much lower than reported here. Red cabbage soup is known for its rich color and smooth texture. There isn't an official cabbage soup recipe because it varies based on different tastes.
Steps to make Red cabbage soup - Unicorn soup:
- Start by thinly chop the onion and add it to a pan with some olive oil Cook on low heat until the onion is soft but not brown. Add the cabbage and mix well so that it takes the flavour from the onion. Add a glass of water, cover and cook for 5 minutes or so until the cabbage starts to soften up
- Add the milk to the soup, cover and let it cook for 15 minutes or so on low heat.
- Mix with a hand held blender until it's a smooth consistency. Remove a ladle worth of soup into a bowl and add the lemon juice, mix and watch the magic happens.
- Serve the purple soup and use the now pink soup to make a nice decoration on top. I would probably suggest to have a slightly more liquid consistency then what I have done here.
Serve red cabbage soup while it is hot. Garnish it with thinly sliced apples, shredded carrots or cheddar cheese to add additional texture. Remove from heat and stir in red pepper flakes, and parsley. I added celery, shredded carrots as well as basil, oregano, marjoram, cayenne pepper and a few red pepper flakes. As a final touch I added some thinly sliced smoked sauasge.
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