Hey Guys!
Gosh, it's terrible, i haven't posted anything for months, i was stuck in... well, sort of a transition phase.
My voluntary year in England ended ans so i moved back to my parents to Germany.
The summer months were lovely back home and i started to work in a quite posh
restaurant in September as a waitress (of course my main interest if watching our chef while he's cooking :D)
but now most of my friends moved to another town for studying and i have to wait for another half a year (hopefully). Well, that's the actual state of affairs, but the most important thing is that my motivation to cook and blog is back!
It seems like the winter already started in my hometown, the forecasts for tomorrow are about 5°C and snow in some parts of my area.
My grandparents (whom i cook for, if they don't cook for me) enjoy a good and warming soup when the weather is like this (rainy, windy, cold) and so we had lovely spicy Red Cabbage soup.
It was oh so delicious, the cinnamon harmonized so perfectly with this thick soup, full of vitamins (C, B6 and E) and fibre!
Ingredients:
- 2 med. sized onions
- 1 peeled apple
- ~1/2 red cabage head
- 1 Tbsp jam (cranberry or black currant should do fine)
- ~1 litre vegetable stock
- a whole lot of salt & pepper
- 1/4 teaspoon ground cinnamon
- pinch of ground clove
- (optional: vegan cream)
method:
- Cut the onions, the apples and the red cabbage into small cubes (keep them all seperate)
- Fry the onions in some oil or vegan butter until soft, add the jam and let it roast for a bit
- add the Cabbage and the apples and fry the whole mixture for about 5 minutes
- Add the vegetable stock and let the soup simmer for ~ 45 mins over moderate heat, stir occasionally
- Blend the mixture with a blender, add more stock if you are not happy with the consistency
- Season the soup heavily, add the rest of the spices
- If would like to have a creamier soup and a more pinky color, add some vegan cream when you've turned off the heat
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