Purple Soup
4 servings
25 minutes
Purple soup is a masterpiece of author cuisine that captivates with its unique color and rich flavor. The delicate combination of red cabbage and cauliflower gives the dish a light sweetness and earthy notes, while sautéed onions and garlic add warmth and depth of aroma. The soup transforms into a velvety puree infused with subtle nuances of spices and dried herbs. Finishing touches—truffle or garlic oil and fresh herbs—make it exquisite and refined. This soup not only delights the eye with its unusual purple hue but also warms the soul, making it perfect for cozy evenings. Purple soup is a culinary embodiment of creativity where simple ingredients turn into elegant gastronomic pleasure.
1
Wash the cauliflower and divide it into florets, cut the red cabbage into small pieces.
- Cauliflower: 300 g
- Red cabbage: 700 g
2
Put all the cabbage in a pot, cover with water or broth until the cabbage is submerged. Boil for 10-15 minutes.
- Cauliflower: 300 g
- Red cabbage: 700 g
3
Finely chop the onion and garlic, sauté in oil until golden.
- Onion: 1 piece
- Garlic: 2 cloves
- Clarified butter (ghee): 1 tablespoon
4
Send the sauté to the cabbage, salt it, add dried herbs and spices, and simmer for another 5 minutes.
- Salt: to taste
- Spices: to taste
5
Blend into a puree. Drizzle with truffle or garlic oil, garnish with greens.
- Fresh herbs: to taste
