Red Cabbage Soup with Coconut Milk

Ingredients

• 1.5 kg red cabbage
• 6 shallots
• 1 stalk leek (200 g; only the white parts)
• 3 sprigs thyme
• 2 tbsp Rapeseed oil
• 1 l vegetable broth
• 2 Bay leaves
• nutmeg
• Salt
• Pepper
• 400 ml coconut milk
• 0.5 handful red cabbage sprouts (5 g each; alternatively arugula)

Instructions

1. 1.

   Clean, wash and juice the red cabbage using a juicer to yield about 400 ml of cabbage juice. Alternatively, finely chop the cabbage in a stand mixer and strain the puree through a fine sieve to obtain the juice. (Use any solid residue elsewhere if needed.)

2. 2.

   Peel the shallots and cut them into small cubes. Clean the leek, wash it thoroughly and roughly chop it. Wash the thyme and pat dry.

3. 3.

   Heat oil in a pot. Sauté the shallots and leek for 2–3 minutes over medium heat. Add the cabbage juice and broth. Add bay leaves and thyme, season with a pinch of freshly grated nutmeg, salt, and pepper, and simmer gently for about 15 minutes on low heat.

4. 4.

   Afterwards strain the soup through a fine sieve into a clean pot. Add coconut milk and warm for 1–2 minutes over medium heat. Season the red cabbage soup with coconut milk with salt and pepper to taste.

5. 5.

   For serving, purée the soup with an immersion blender until frothy and ladle it into deep bowls or cups. Rinse the sprouts in a sieve and sprinkle them on top.