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,