• 700g red cabbage
  • 300g beetroot
  • 1 onion
  • Fresh ginger
  • 165ml coconut milk
  • 100ml cooking cream
  • Salt and pepper to taste
  • 1 pinch of sugar
  • Lemon juice
  • 50g California walnuts
  • 30g dried cranberries
  • Coriander, for garnish


  1. Cut red cabbage into pieces and juice (makes approx. 500 ml). Peel and roughly dice the beetroot and onion. Peel and finely chop a walnut-sized piece of ginger.
  2. Put the red cabbage juice, beetroot, onion and ginger in a pot and cook covered for 30 minutes. Then put it in a blender, puree it and pour it back into the pot.
  3. Add coconut milk and cooking cream and bring to a boil. Season to taste with salt, pepper, sugar and lemon juice.
  4. Chop walnuts and roast briefly. Mix with the cranberries. Serve the soup with the walnut-cranberry mixture and garnished with coriander if desired.

Tip: If you don’t have a juicer, replace the red cabbage juice with beetroot juice and refine the soup with around 100 g of red cabbage from the jar.