Sorrel soup with red cabbage jelly

Chop the red cabbage randomly, pour in half a liter of vegetable broth, and bring to a boil. Infuse for a day at room temperature, then strain. Add the gelatin soaked in warm water, mix, pour the future jelly into a shallow mold, and refrigerate for an hour to set.

Finely chop the shallots and sauté in olive oil over low heat until golden. Add thyme and hold for a bit longer. Bring half a liter of vegetable broth to a boil in a saucepan. Blanch sorrel and spinach, then cool them on ice.

Combine broth, sautéed onion, sorrel, spinach, and one ripe avocado (peeled). Blend and season with salt.

Cut balls from half an avocado using a coffee spoon. Slice the radish very thinly and roll it into tubes like cannelloni. Cut the set cabbage jelly into medium-sized cubes.

Heat the soup. Place cabbage cubes, radish sticks, and avocado balls in a bowl. Pour hot soup over and serve.