And good for you too. Purple (or red) cabbage has 2 times the iron green cabbage has and 10 times more vitamin A, an antioxidant to reduce inflammation. Wikipedia says consuming a diet high in antioxidants is a a way to naturally slow aging! Hey, I'm all for that!
2 cups diced potatoes
1 cup chopped onion
4 cloves garlic
2 cups chicken or vegetable broth
1 cup water
1 tbsp sugar
1 tbsp apple cider vinegar
1 tbsp fresh or 1 tsp dry dill weed
1 tsp salt
1 tsp celery seed
1/2 tsp pepper
1/2 cup water
1/2 tsp dry mustard
4 cups (about 1/2 small head) sliced purple cabbage
Dill sprigs and Greek yogurt to garnish
Bring potatoes to boil, then simmer 10 minutes in salted water until tender. Drain, cover and set aside.
Toss onion and whole garlic cloves in a touch of oil and fry in a pan until lightly golden.
Place 1/3 of the potatoes and all the onion and garlic in a food processor and process until smooth.
Add the broth, 1 cup water, sugar, vinegar, dill weed, salt, celery seed and pepper and whirl together.
Add the remaining 2/3 of the potatoes and continue processing until smooth again.
In a large pot add 1/2 cup water, dry mustard and sliced cabbage. (Isn't it pretty?)
Cook together until the cabbage is wilted and water is absorbed.
Take 1 cup of the cooked cabbage and add it to the food processor. Presto! Purple Soup!
Add the processed purpleness to the rest of the cooked cabbage in the soup pot, heat through and serve plain (there's nothing plain about purple soup!)
Or garnish with a dollop of Greek yogurt and a sprig of dill.
I can't believe how cool this looks. Oh, and it tastes great too!
Photos feature placemats and table runner made by my niece.
Recipe adapted from: http://www.produceonparade.com/produce-on-parade/winter-cabbage-potato-soup
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