Red cabbage soup

Ingredients for 4 servings:

• 500 g red cabbage
• 200 g floury potatoes
• 1 garlic clove(s)
• 1 tbsp olive oil
• 600 ml vegetable broth, very strong
• 300 g Greek yogurt (10% fat)
• 1 tsp sugar
• 1 pinch of nutmeg
• salt and pepper
• e.g. cayenne pepper
• some lime juice or lemon juice
• n. B. herbs, chopped, e.g. parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Great splash of color in the dark season

Wash and finely chop the red cabbage. Peel and dice the potatoes. Peel and roughly chop the garlic clove. Heat olive oil in a pan and briefly sauté the garlic. Add the cabbage and diced potatoes and sauté. Deglaze with the vegetable stock and simmer for about 20 minutes, until the vegetables are tender. Blend until smooth with 3/4 of the yogurt. Season with sugar, salt, pepper, and cayenne pepper, if desired. If desired, sieve the soup, divide it among soup bowls, and drizzle with a few drops of lime or lemon juice. The acidity will add fun, bright pink pops to the purple soup. Serve with a dollop of Greek yogurt, sprinkled with some chopped herbs, if desired.