Passing by the fashion magazines shelves, I stopped at a cover featuring a mysterious beautiful woman wearing a stunning purple dress. The article was about winter colours and the (once again) mysterious title was 'Colour Jewel-like Palette'... Purple was the colour to look for. The new Black. And while I still don't own a purple dress, that was the exact colour I was looking for my red cabbage soup. Bright stunning purple puree. The new Green! My other half knows better than to show any surprise at what lunch or dinner looks like but he couldn't hold a Wow at the mysterious soup. The photos don't make justice to its marvelous colour! I'll now be looking for a dress with the exact purple tone of a soup...
3 tablespoons extra-virgin olive oil
2 medium onions, roughly chopped
big pinch of salt
2 Tbsp cumin (or to taste)
2 medium Granny Smith apples, peeled, cored and chopped
1 medium red cabbage head (about 750grs), loosely chopped
4-6 cups vegetable stock
In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot, add cumin and onions. Saute for a few minutes or until they soften up a bit. Stir in the apples. Cook for a couple of minutes. Add the chopped red cabbage (discard the hard core). Mix in the stock. Season to taste. Bring to a simmer and cook until red cabbage is soft, roughly 20 minutes. Puree with a hand blender until smooth.
To serve, drizzle with a little apple vinegar. Garnish with goat cheese, sliced apple and cumin. Or have it plain. It's delicious both ways!