Red cabbage and wild garlic soup is a flavourful and healthy dish that is perfect for any time of year. This vegan soup is made with nutritious ingredients, including red cabbage, wild garlic, vegetable broth and is seasoned with a variety of herbs and spices to create a rich and comforting flavour. The red cabbage lends a peppery yet sweet taste. I used vegan creme fraiche to create a creamier texture but this step is optional.
Ingredients
- 1 red cabbage head
- 1 red onion
- 5-8 wild garlic leaves
- 2cm ginger
- Juice of 1/2 lemon
- 500ml veg stock
- 5 sprigs fresh thyme
- 2tbsp creme fraiche
- Pumpkin seeds
- Flaked almonds
- Salt to taste
Method
- Heat a medium saucepan with some neutral flavoured oil such as rapeseed
- Finely dice the red onion and mince the ginger - add both to the saucepan, cook on a medium heat for 2-3 minutes
- Shred the red cabbage - add to the sauce pan with the onions and ginger with the thyme, lightly fry for 2 minutes
- Add the veg stock and boil for approx 15-20 minutes - until the red cabbage is soft (you don't want to overcook the red cabbage as it will turn very sweet and you won't receive the peppery flavour)
- Once boiled add the soup to a food processor along with the chopped wild garlic, salt and lemon juice, process until you have a smooth consistency (you can keep some red cabbage lumps if you'd like)
- Fill a soup bowl with the finished soup and drizzle creme fraiche on top (if using), along with pumpkin seeds and flaked almonds. WALA!