Low budget, maximum antioxidants
Red cabbage has hugely valuable health benefits. The deep purple color (which also makes this soup such a beautiful eye-catcher on the table) betrays that red cabbage is rich in antioxidants. Antioxidants neutralize harmful free radicals. Free radicals are maintained for all sorts of diseases including cancer and heart disease. But there are also all kinds of other vitamins and minerals in red cabbage including folic acid, calcium, magnesium, iron, potassium and vitamin C.
On a budget, but do you want to think about your health as much as possible? Then put red cabbage on your shopping list! You will find much more antioxidants per euro than in, for example, blueberries.
The potatoes in this soup make it nice and creamy and so it really becomes a winter meal soup! The more broth you add, the thinner the soup gets, you can add it to your own taste. Make a large portion in one go because this soup is also very nice for lunch. Or take a small portion with a tasty salad.
- 1 red onion
- 2 cloves of garlic
- 20 g of fresh Italian herbs
- 750 ml vegetable broth
- 1 red cabbage
- 2 apples
- 200 g potatoes
- freshly ground black pepper to taste
- Optional for the croutons:
- 2 (gluten-free) pistolettes or slices of bread
- 2 tbsp olive oil
- 1 clove of garlic
1. Finely chop the red onion and garlic. Also chop the Italian herbs, keep 1-2 tablespoons separate when you make the croutons. Put this in a large soup pot and add a small amount of stock. Bake gently glassy in 2 minutes.
2. Meanwhile, cut the red cabbage into large pieces. Remove the core from the apples and cut the apples into pieces. Wash the potatoes and cut into small pieces.
3. Add the red cabbage, apples and potatoes to the pan. Pour in the rest of the broth and bring to the boil. Cook with the lid on the pan for about 30 minutes.
4. Allow the soup to cool a little and then puree in a blender or with a hand blender until smooth. Season with the freshly ground pepper and serve.
5. While the soup is cooking you can make the croutons. Cut the baguettes into slices. Spread a little olive oil on each piece of bread. Then rub it over with a garlic clove and sprinkle with the separately kept Italian herbs.
6. Cut the bread slices into cubes and bake for 5 minutes until golden brown in a frying pan. Serve with the soup.