To build the blood, eat red foods!

I bought fresh dill and a baguette, and am enjoying with a homemade white bean hummus.

Red Cabbage and Beet Soup

Details

• Prep Time:
  16 min
• Cook Time:
  35 min
• Ready Time:
  51 min

Servings

4 servings

Ingredients

• One head red cabbage chopped
• 2 or three roasted beet roots can or jar beets will work too
• One onion
• One carrot
• 2 cups vegetable stock
• ½ bottle red wine

Directions

Put the onions, garlic and carrots in a food prep and blitz until you have crud now hot pot, olive oil sauté them until they have the rawness cooked out of them and they are soft but no color.
Now add the red wine and reduce to almost ¼, now add the cabbage, beets and veg stock and let cook for about an hour check for seasoning along the way. You can serve it rustic like this but I like to blend ¾ of it and add it back to the remaining soup so you still have some rough chopped cabbage for texture.
I serve it with a little Cumin Sour Cream (mix lemon or lime juice with sour cream and cumin to taste) and finish with a drizzle of olive oil. This is a truly delicious vegetarian soup that meat eaters would appreciate.