and receive exclusive recipes and my latest vegan dishes and news.
Beetroot and red cabbage soup with pistachio creme
- 1/4 of a medium-size red cabbage
- 1 large onion
- 1 1/2 tsp minced garlic
- 250g peeled beetroot
- 1 peeled carrot
- Juice of 1/2 a lemon
- 1 1/2 stock cubes
- 400 - 500ml of water
- Olive oil
- Pistachio creme (recipe here)
Start finely chopping up the cabbage, onion and garlic and sauté in a soup pan with some olive oil until the cabbage softens. In the meantime peel the beetroot and carrot and chop up finely as well. Add 400 -500ml of boiling water to the soup pan (depending on how thick you would like your soup, add the beetroot, carrot and all other ingredients (apart from the pistachio creme) and boil for 15 minutes or until the flavours develop. Either blend with a hand blender in the soup pan or pour the soup into a heat resistant blender and blend until you get a smooth consistency. Serve with pistachio creme and crushed pistachios.
And if you would like to use the rest of the cabbage why not make vegan coleslaw with sunflower seed dressing (recipe here).
More Vegan Soups, Starters & Sandwiches recipes