Ingredients:
- 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
Preparations:
- 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.
- 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.
- Add coconut milk and cooking cream and bring to a boil. Season to taste with salt, pepper, sugar and lemon juice.
- 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.
