Beetroot, Red Cabbage and Vino Cotto Soup

Name: Beetroot, Red Cabbage and Vino Cotto Soup
Ingredients: 1/4 tspn black pepper; 1/2 cup Sour Cream; to serve Parsley; 2 red onion; 2 cup Carrot; 150g Beetroot; 1/2 tspn Salt; 1 cup Celery; 1/4 red cabbage

INGREDIENTS

2 red onion
2 cup Carrot
1/4 red cabbage
150g Beetroot
1 cup Celery
1/2 tspn Salt
1/4 tspn black pepper
1/2 cup Sour Cream
to serve Parsley

Print Recipe

Heat Extra Virgin Olive Oil in a large pan, add sliced onion and carrot and gently sauté until soft.

Add red cabbage half at a time till it begins to wilt with a splash of Verjuice then add grated beetroot and cook just a minute at high temperature.

Add finely cut celery and hot vegetable stock and cook quickly till tender, stirring occasionally to make sure it does not stick to bottom of the pan. Add Vino Cotto.

Puree to desired consistency, adjust seasoning and serve with sour cream and parsley.