This vegan soup is not only a real eye-catcher but also wonderfully creamy. The variety of spices gives it a delightful aroma, the orange adds a fruity note, and for an extra crunch, there are bread croutons fried in olive oil. Simply delightful!
| Preparation Time | Approx. 40 minutes |
| Difficulty Level | Easy |
Ingredients:
- 1 large onion
- 400 g red cabbage
- 3 medium-sized potatoes (approx. 150 g)
- 5 tbsp MANI 100% native olive oil
- 800 ml vegetable broth
- 2 tart apples
- 1 tbsp maple syrup
- 2 tbsp white wine vinegar
- 6 slices of bread
- 1 orange
- A pinch of cinnamon and coriander powder
- Salt, pepper
Instructions:
- Dice the onion, cut the red cabbage into strips, and dice the potatoes into approx. 1 cm cubes.
- Heat 3 tbsp olive oil in a large pot. Add onions, potatoes, and red cabbage along with a pinch of salt and sauté for 8 minutes.
- Deglaze with vinegar, season with coriander powder and cinnamon, add maple syrup, and then pour in the vegetable broth. Let it simmer for 25 minutes.
- Meanwhile, dice the apples. Add them to the soup after 15 minutes of cooking and let them simmer further.
- When the vegetables and fruits are soft, use an immersion blender to puree to a creamy consistency.
- Season with a bit of pepper and salt to taste.
- Before serving, cut the bread into cubes and fry it in the remaining 2 tbsp of olive oil in a pan.
- Peel the orange with a knife and cut out segments (without skin).
- Serve the soup in a bowl, garnish with the orange segments, and serve with the croutons.
MANI Tip:
For the bread croutons, it's best to use bread that is a few days old so it is firm when you cut it into cubes.
By the way: The soup changes its color from bluish-purple to reddish-purple due to the vinegar.
