Apr 6, 2018

Spicy Purple Cabbage Soup


1 purple cabbage,
2 red apple,
1 large green and red pepper,
2 small chili pepper,
2 medium carrot,
2 tsp garlic powder,
2 tsp ground mustard powder,
1 large leek,
1 large potato,
1 vegetable stock,
1/2 tsp fennel seeds,
2 tbsp olive oil,
1 tsp salt & pepper,
750 ml water.


Pine nuts, fennel seeds, fresh mint leaves


1. Chop and cut veggies into small pieces, place them on a large baking sheets.

2. Drizzle with olive oil, salt pepper, fennel, garlic and mustard powder.

3. Preheat oven to 220 degrees.

4. Bake veggies for 25 minutes until soften.

5. When veggies are roasted, remove from the oven, place them into the blender, add 250 ml water. Mix on high speed until completely smooth.

6. Place soup into the deep pot, add remaining 500ml water and vegetable stock, cook on low-medium heat until get desired consistency. You can add more water due to the size of your cabbage.


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