From the series: Franconian Food for Future - vegan Franconian cuisine
Still need a quick soup recipe for the Christmas menu?
Here you go: I present a delicious cream soup made of blue cabbage - cabbage of course...
Admittedly, it looks almost a little "artificial", but the colouring is REAL : -)
For me, blue cabbage with cranberries belongs to the category of absolute feel-good childhood food - with mashed potatoes and Franconian sausages.
In a way, this soup fills me with that childhood taste.
I hope you enjoy it as much as I do.
Tip: Prepare the soup the day before, it will be better.
Ingredients for 4-6 people:
- 1 small head of blue cabbage (approx. 500 gr cut cabbage)
- 1 large onion
- 1/2 tsp ground caraway
- 1 l vegetable stock (infused with bay leaf and juniper berries)
- 100 - 200 ml vegetable cream (according to taste)
- 1 tsp cranberry jam
- 1 tsp dark balsamic vinegar
- salt
- frying oil for sautéing
A good stand mixer is recommended for pureeing the soup.
Ingredients for the topping:
- 100 gr flaked almonds
- 1/3 tsp salt
- 1/2 tsp rose hot paprika powder
- 1/3 tsp smoked paprika powder
- 1 tbsp frying oil
- Handful finely chopped spring onions
Prepare vegetable broth:
If you have time and would like to add some home-made stock to the soup, here are some quick instructions:
- 2 carrots
- 2 onions with peel
- 1 leek
- 1 root parsley
- 5 dried shitake mushrooms
- 1 bay leaf
- 4-5 juniper berries
- 1-2 tbsp soy sauce
- 10 peppercorns
- 2 tsp salt
- 1 tsp tomato paste
- 2 l water
- 2 tbsp frying oil
Wash the vegetables, peel them, cut them into large pieces (except for the dried shitake mushrooms, leave them whole) and fry them briefly.
Mix with the spices, aromatics, soy sauce and tomato paste and pour in the water. After a brief boil, simmer the broth for approx. 45 min - 1h.
The amount of broth can of course be expanded and frozen as desired.
If there is no time for the broth, I recommend a good grained vegetable broth, boil it with the juniper berries and bay leaf and let it steep for 15 min.
Prepare the almonds:
In a shallow, coated pan, mix the oil with the spices and salt and heat. Then add the almonds and stir until lightly browned. Then spread the almonds on a plate and leave to cool.
Prepare the soup:
Have the washed and chopped red cabbage ready. Now heat the oil in a large enough pot and fry the chopped onion until brown. Now add the cabbage and let it fry a little as well.
Pour the hot stock over the cabbage, add the caraway seeds, salt and cranberry jam and simmer for about 30 minutes with the lid on.
When the cabbage is soft, add the vinegar and purée the soup very finely.
It should have a velvety consistency. Finally, stir in the cream and season to taste.
If the soup is too thick, you can add some stock.
Pour the hot soup into bowls and garnish with the almonds and spring onions.
Have fun with the preparation and enjoy!
xx Dipika