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PURPLE CABBAGE SOUP

I have 2 really big problems.  One is my obsession with purple food, and the other with ginger men… Man… Just one man.  I’m soooo in love with Ed Sheeran holy shit.

Let me start from the top.  I was at Winners a few weeks ago buying a Himalayan Salt lamp for my room (of course) and the song “Thinking Out Loud” came on.  I actually stopped walking and listened to the whole thing and had this weird instinct where I had to protect him and love him and feed him?  Cut to 6 weeks later and I still yell the lyrics every time I drive somewhere and also every single other song he’s ever written.  I’m listening to it right now.  Can you get evicted for playing too much Ed Sheeran?

As for the purple soup… this is not my first attempt.  I was way too embarrassed to tell you guys, but my autumn carrot soup was supposed to be purple. I used purple carrots.  They do not turn purple in soup.  To refresh your memory:

winter-harvest-soup

It was delicious and I was very happy with the way it looked… but I WANT PURPLE&%%$#$^%^*.  So I finally got it right.

 

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DA PURPLE SOUP

INGREDIENTS

1 head of purple cabbage, chopped

1/2 yellow cooking onion, diced

3 vine ripened tomatoes, diced

3 garlic cloves, minced

2 tbsp coconut oil

1/2 cup balsamic vinegar

1L vegetable stock

1 tsp dill

1 tsp oregano

1 thai red pepper

1 tsp sea salt

INSTRUCTIONS

In a large stock pot, sauté the onion, red pepper and garlic in coconut oil for 10 minutes or until onions are softened.  Next add tomatoes until they become mushy and orange.  Next add cabbage and cover for 10 minutes.  Once softened, add balsamic and spices.  After everything is fully cooked, add stock and emulsify half of the soup.  The avocado was a nice contrasting taste… Bold versus bland.

Ps: Don’t forget to remove the thai pepper at some point!

 

 

Published by Kayla Roy