So I hate to waste anything. I recently shared a natural robin Easter Egg coloring recipe using red cabbage. Instead of throwing away the cabbage, I decided to make a soup out of it. Red cabbage is rich antioxidants, vitamin A, vitamin C, vitamin K, vitamin B6, calcium, magnesium and has a ton of anti-inflammatory benefits. It is also amazing for the digestive system and can help detox your body of toxins and impurities. I kind of winged this recipe and just threw in what I had in my pantry. I was pleasantly surprised with how delicious this was. My kids loved it… so I consider this a win/win. I didn’t waste anything and I made a soup that was not only healthy and good for us, but my kids have now requested it again. Hope you enjoy it as much as we do.
HERE’S WHAT YOU NEED:
- 2 tbsp olive oil
- 1 tbsp butter
- 1 red cabbage steamed or boiled
- 1 onion, diced
- 2 cloves garlic, chopped
- 1 potato, peeled and diced
- 1 carton of vegetable stock
- ½ cup half and half or heavy whipping cream
- Salt and pepper to taste
Heat the olive oil and butter in a large saucepan.
Add the onion and garlic and sauté for about 5 minutes until soft.
Add then the diced potato and 3 tablespoons of the vegetable stock and sauté for another 10 minutes until the potatoes are soft.
Add then the cooked red cabbage and the remaining vegetable stock. Boil over medium heat for about 15 minutes and then remove from heat.
Blend the ingredients in a blender or a hand mixer, so it is smooth.
Last, stir in the half and half or cream.
It’s ready to serve. Season with salt and pepper and enjoy!