Winter evenings are filled with color, joy and warmth thanks to this amazing soup, prepared only with the genuine ingredients found in this period at the greengrocer's, we are talking about the red cabbage and leek soup. The soup is made tastier and richer thanks to the added spices, curry and ginger, to create a recipe in which the aromas mix and enhance each other and the colors are brilliant and precious. Precious because they demonstrate the high content of antioxidants, especially anthocyanins contained in red cabbage that, more than any other type of cabbage, shows a powerful action against free radicals (Zhang et al, Antioxidants, 2021).
1 red cabbage, about 500 grams
1.5 l of vegetable broth
Extra virgin olive oil
Wash the red cabbage, potatoes and leeks. Chop the shallot and slice the leeks, separately peel the potatoes and cut them into cubes and cut the red cabbage into strips. Brown the shallot and leeks in a large pot with extra virgin olive oil. Add the red cabbage and potatoes and cook for about ten minutes, stirring frequently. Pour the broth, cover with the lid and simmer for about 25-30 minutes. Dilute half a teaspoon of curry in a little broth and add it to the soup, season with salt and pepper. Puree the soup with an immersion blender. Serve the soup with fresh ground ginger and brown croutons.