Purple soup
Ingredients for 4 people
1 red cabbage
2 medium potatoes
1 litre vegetable stock
1 red onion
sage
a drizzle of extra virgin olive oil
salt and pepper
pine nuts and almonds
Preparation
Peel and dice the potatoes. Slice the cabbage finely and wash it thoroughly.
Put the cabbage in a large pot with potatoes, onion and sage, cover with the vegetable
stock and simmer for 30 minutes.
Once cooked, blend it until smooth and season with salt. In a non-stick frying pan, toast the pine nuts and the sliced almonds.
Finally, pour the soup into a bowl and garnish with pine nuts, almonds, sage leaves, a sprinkle of pepper and a drizzle of extra virgin olive oil.
Serve hot.
Ingredients for 4 people
1 red cabbage
2 medium potatoes
1 litre vegetable stock
1 red onion
sage
a drizzle of extra virgin olive oil
salt and pepper
pine nuts and almonds
Preparation
Peel and dice the potatoes. Slice the cabbage finely and wash it thoroughly.
Put the cabbage in a large pot with potatoes, onion and sage, cover with the vegetable
stock and simmer for 30 minutes.
Once cooked, blend it until smooth and season with salt. In a non-stick frying pan, toast the pine nuts and the sliced almonds.
Finally, pour the soup into a bowl and garnish with pine nuts, almonds, sage leaves, a sprinkle of pepper and a drizzle of extra virgin olive oil.
Serve hot.
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