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Purple Soup
Purple Soup

Purple Soup

with leek, celery, mushrooms, red cabbage, ginger and cashew

This red cabbage soup, besides being comforting, still surprises us by the intensity of the purple and the pink. The acidic ingredient of lemon not only decorates the soup, but also gives it a new dimension, as it makes the flavors come together and balance.


55 min

116 kcal

8 doses

Easy

You can replace with gluten-free products

Ingredients

1 stalk

3 cloves

1.5 uni

(200 gr)

1 uni

(225 gr)

1 uni

(100 gr)


You will also need:

The following ingredients will not be added to your grocery list.

Grain Cloves (optional)

to taste

to taste

Fennel Seed (optional)

1 tsp

Water (optional)

1.2 L

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

116 kcal

486 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

For Vegetable Broth:

01

Place the following ingredients in a pan and cover with water: the green part of the leek, the stems of the mushrooms, the stalk of the celery, the onion, 2 cloves of garlic, 3 cm of ginger cut into slices, the 3 bay leaves , peppercorns, 4 cloves (optional) and fennel (optional).

02

Bring to a boil over high heat. When boiling, lower to medium and cook for 15 min.

03

Coe or hot and reserve.

For the Purple Soup:

01

In a pan, place the mushrooms and the white part of the leek cut into large pieces. Add the olive oil and cook over medium heat without browning.

02

Add a clove of garlic, red cabbage cut into pieces, cashew and salt.

03

Then add the stock until it covers the vegetables (if you don't have enough stock, top it up with water). Cook for 15 min on medium heat.

04

Grind the soup well in a blender.

05

Taste and rectify the seasonings.

06

Decorate with a few drops of lemon juice (you can also choose sprouts or chopped fresh herbs).

Note: You can replace the vegetable broth instructions with 1.2 Lt of water.

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