Purple Soup

Potato and cabbage soup

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linda iacobacci avatar
Recipe video made by linda Published on 10/17/2018, viewed by 1584

Good and warming on a chilly day, yummy even cooled down as leftovers. Besides, all purple is fun.

What you will need

1 head of purple cabbage (about 800grams), cubed

4 - 6 purple potatoes, depending on size, cubed

1 purple onion (or yellow onion, if unavailable), cubed in large cubes

2 medium size purple carrots (or orange, if unavailable), diced - about 100grams

a handful of red or black or blackeyed beans (preferably fresh or frozen)

celery to taste (either the leaves, the diced stalk, or both)

dash of salt or salt seasoning

1 clove of purple/red garlic, unskinned

olive oil or other vegetable oil, about 5 tablespoons

red vinegar (which is really a dark purple), about β…“ cup

water, enough to cover all plus about 1cm

How to cook

1

Cube vegetables

Cube or dice all ingredients except salt (of course) and garlic

2

Put in pot

Dump vegetables into crock pot or large mouthed pot.

3

Add salt, vinegar, oil, heat and mi

Sprinkle with a dash of salt, splash the vinegar over it all, then, after turning on the crock pot or burner, add oil and stir for a few minutes to mix and mingle.

4

Add water

When the vegetables are mostly mixed, and coated with each other and the oil and vinegar, add water to cover plus about 1cm extra.

5

Bring to boil, cook

Bring to low boil, let cook slowly, stirring occasionally. Cook until the vegetables are of the desired consistency. At least 40 minutes, after the first moment it boils, but up to 3 hours, if you prefer mushy.

6

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 toasted almond slices, bacon bits, or raisins or goji can be sprinkled over the dish before serving.

Serve with croutons, breadsticks, bruschetta or similar. For added flavour, toasted almond slices, bacon bits, or raisins or goji can be sprinkled over the dish before serving.

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