Red Winter Soup

Just as delicious as it is nutritious, this red #vegan winter soup will win you over with it's richness and heartiness.

This Red Winter Soup is just as good for your body as it is for your taste buds! Did you know that the red color in red vegetables and fruits comes from antioxidants and other cancer fighting agents?

I have been blessed with non-picky eaters...well, sort of. They will only eat #fruits, #vegetables and #grains and won't eat meat, animal products or by-products. But that makes them discerning and compassionate not picky, right? I mean, the brighter and darker the color, the more they want to eat it. Those are all the fruits and #veggies with the highest nutrition density! See...discerning and compassionate. They are also very involved in the "creative process," especially in the sweets department, so coming up with new recipes is something we do together often. This recipe is a big favorite because it's one that we created together.

I keep a pretty tight budget, so we eat seasonally. Right now, #cabbage is a big favorite, and the Red/Purple Cabbage ranks at the top because of its beautiful, bright color. Soup is a great go to this time of year, especially #CabbageSoup. This Red Winter Soup will keep you warm while it fills your belly.

Ingredients:

1 Medium #RedPurpleCabbage, thinly sliced

1 Medium #RedPurpleOnion, sliced

4 Medium #RedSkinPotatoes, cubed

4 Medium #RedCarrots, sliced (Orange ones are fine if you can't get red ones)

4 Large Cloves of #RedGarlic, grated or minced

2 Pints #VegetableBrothStock

2 Tbsp #ExtraVirginOliveOil

1/2 Tbsp #BalsamicVinegar

Fresh herbs to taste

Salt and pepper to taste

Directions:

First heat the pan over medium high heat and add 1 Tbsp of Olive Oil

Once hot enough, add and caramelize the onions and garlic (onions first)

Add the #carrots and sauté a few minutes

Add the cabbage and sauté a few more minutes with one more Tbsp of Olive Oil

Add the potatoes and give it all a stir

Then add the broth/stock and bring to a boil

Simmer for 10 - 15 minutes

Add the Vinegar

While it simmers for another 5 - 10 minutes, chop about 1/4 cup of your favorite herbs

When you're ready to serve, add salt, pepper, and herbs to taste. You and your dinner companions will be delighted with the taste and color, and your bodies will thank you for all the goodness! Pair this soup with my Warm Mushroom and Spinach Salad and Gluten Free Cornbread and you'll have a hearty and satisfying meal together!