Purple Cabbage Soup because Bangalore weather is unable to makeup its mind! It begins with cold mornings with sweaters, turning into hot afternoon with fans whirring and finally ending with pleasant evenings. But, all this fluctuation in weather brings in its own set of illnesses. This warm Purple Cabbage Soup should bring in some respite from all that the weather has to offer.
Whats my name? Red Cabbage looks like green cabbage except, well, its red. To be more specific, its a lovely magenta. Also known as the Purple Cabbage or Red Kraut, it tastes delicious thinly sliced in salads like red cabbage slaw or cooked into soups.
How to pick? Red cabbage heads tend to be a bit smaller than green cabbages but while picking up one for cooking, look for tightly packed, moist-looking leaves and heads that feel heavy for their size.
Did you know? The red cabbage changes its colour according to the pH value of the soil it grows in the leaves grow reddish in acidic soil and more purplish in neutral soil acting as a litmus test of sorts for the soil it grows in.
Dont be alarmed! Red cabbage turns blue-grey as it cooks and colour pigments break down but you can easily reduce this effect by adding some form of acid (lemon juice or vinegar) to it while cooking.
Sharing Purple Cabbage Soup Recipe below. Before we get to that, do check my other soup recipes too.
- Narangi Shorba | Orange Soup
- Pumpkin Soup
- Green Peas Soup A vegan recipe
- Beetroot Soup
- Roasted Red Bell Pepper Soup
- Aloo-Palak shorba | Potato-Spinach soup
- Spinach Almond Soup
Purple Cabbage Soup Recipe
1 Cup = 240 ml
- Red/Purple cabbage 500 gm
- Onion 1, small, diced
- Potato 1, small, diced
- Garlic 3, chopped
- Oil 1 tsp
- Bay leaf 1
- Cashew nuts 1 tbsp
- Vinegar 1 tbsp
- Water 1500 ml
- Salt 2 tsp
- Italian seasoning 2 tsp
- Black pepper powder 1/4 tsp
1) Cut the cabbage into half.
2) Chop/slice cabbage for easy and quicker cooking.
3) Dice the onion and potato. Finely chop the garlic flakes.
4) Heat oil in a saucepan. Add bay leaf, diced onion and the finely chopped garlic.
5) Add 1/2 teaspoon salt and stir fry until onions become translucent.
6) Add cashew nuts and fry for another minute.
7) Add the sliced cabbage.
8) Add the diced potato.
9) Add white vinegar.
10) Add water, cover with a lid and bring to a boil. Lower the flame and simmer for about 15 minutes. Turn off flame.
11) To retain nutrients as well as the colour of red cabbage, do not overcook it. After simmering, you will see that the cabbages colour pigment has turned water purple whereas the cabbage itself has lost its colour partially.
12) Once the contents of the pan cool down, blend to a fine puree. It will require to be done in batches. Transfer puree to the same saucepan.
13) Heat the saucepan on medium-low flame. Add Italian seasoning. Mix well.
14) Add black pepper powder/freshly cracked black peppercorns. Mix well.
15) Add the remaining salt. Mix well and check for taste and adjust accordingly. Bring to a boil and turn off flame. Serve with a blob of sour cream or fresh cream (Avoid this for a vegan version). Garnish with dry roasted watermelon/pumpkin seeds for a crunch.
The brilliant purple colour is sure to cheer up your mood as you step into the end of the day. Make yourself a bowl of soup and enjoy the weather!