I love vegetables natural colors! and this cabbage didn’t disappoint me!
Turning it from red to lilac it’s a piece of cake: just cook it with a little broth and blend it like a velvety cream and you’re done.
Sure he needed company … so I dip three ricotta gnocchi made with a spoon, sweet and delicate.
Well, a purple base and a kind of stylized lily in the center… but no, don’t cheer Fiorentina!
SERVES 4 PEOPLE
READY IN 1 h
½ red cabbage
2 tablespoons extra virgin olive oil
1 potato, cubed
1 liter vegetable broth
salt (if needed)
STEP 1: SLICE THE RED CABBAGE
Revome the outsider leaves and then slice the cabbage.
STEP 2: BROW THE ONION
Slice the onion nd place it in a pot with oil.
Sautè for a couple of minutes:
STEP 3: ADD VEGETABLES AND BROTH
Add cabbage, potato and cook for a couple of minutes.
Add the broth and cook over a medium/low heat for about 50 minutes.
STEP 4: BLEND
When cooked (the vegetables – especially the potatoes – must flake easily while stirring) blend it with an immersion blender until you get a super velvety cream.
Add a pinch of salt if needed.
A PIECE OF ADVICE: You can combine the soup with simple croutons or with some ricotta dumplings, click here for the recipe!
#getBready & enjoy your meal