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This delicious soup is also pretty to look at. When complete, it has a beautiful lavender color.

Serves 4 people


2 tablespoons of Extra Virgin Olive Oil (EVOO)

1/2 Red Cabbage, cut into slices (Aprox. 6 cups)

1 Leek, sliced

1 Onion, peeled and chopped

1 small potato, peeled and diced

2 pints of vegetable stock or water

3.4 oz. almond milk

1 teaspoon of rock salt, or to taste


1. wash and prepare all the vegetables

2. Heat the EVOO in a large saucepan over medium heat. Then add the Leeks and onion and a pinch of salt. Saute' about 3 minutes until soft. Then add the diced potatoes and 2 tablespoons of vegetable stock and saute' for about 10 minutes until potatoes are cooked. then add the sliced cabbage and saute for 5 minutes. Cover with the rest of the vegetable stock , bring to a boil over medium heat. When it has reached a boil remove the saucepan from the heat.

3. Add the almond milk, 1 teaspoon of salt and with the help of a mixer, blend until perfectly combined and a smooth consistency.


add 1-2 tablespoons of ghee

black pepper to taste

garnish with parsley or cilantro,

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