As I have mentioned in a past post, my sister gave me a fabulous vegetarian German cookbook for Christmas. It’s always difficult to decide which recipe to try, since just about all of them look and sound incredibly delicious! If you speak German, and you are looking for some new recipes, I highly recommend this book! Everything I’ve made from it so far has turned out yummy!!
During the winter season, the assortment of fresh local vegetables can be slim. Fortunately, cruciferous vegetables like cabbage, kale, broccoli and cauliflower are at their best. So when I spotted this recipe using purple cabbage, I was intrigued. I always have some in the veggie drawer, but use it mainly in salads. I did make a couple of changes to make the soup vegan. The recipe is quite simple, and uses only a handful of ingredients. Be sure to make the chopped, dried cranberry-poppyseed topping. It adds a tangy-sweet flavor and crunch. The recipe also calls for a splash of Cassis, a sweet, dark red liqueur made from black currants. I didn’t have any, but will try it next time I make this soup, as it would add a whole other dimension to this beautiful delicate purplish soup!
Either way, you can’t go wrong!
Here is the recipe:
- 1 large onion, peeled and chopped
- 1 1/2 to 2 pounds of red cabbage, cored and coarsely chopped
- 4 medium russet potatoes, peeled and cubed
- a little olive oil
- 1/2 cup white wine or apple juice
- 5 cups vegetable broth
- 1 can (14 oz) coconut milk
- sea salt
- freshly ground pepper
- 2 tablespoons poppy seeds
- 2 tablespoons finely chopped dried cranberries
Heat a little olive oil in a heavy bottomed soup pot over medium high heat.
Add the chopped onion and sauté until golden and soft.
Next add the chopped potatoes and cook for a couple of minutes.
Then add the red cabbage and cook until it starts to wilt.
Raise the heat a little and pour in the white wine.
Stir and sauté the vegetables until the liquid has evaporated.
Add the vegetable broth and coconut milk to the pot, stir and bring to a gentle boil.
Turn down the heat and simmer the soup for about 45 minutes.
While the soup simmers, chop the cranberries and combine them with the poppy seeds.
Purée the soup with an immersion or regular blender.
Be careful, it can splash and burn you!
Adjust the seasoning to your liking with a little salt and a few grinds of pepper.
Dish the soup into individual bowls and sprinkle with the poppyseed-cranberry mixture.
Enjoy with some crusty bread and a salad.