Red Cabbage Soup with Coconut Milk
Red cabbage soup with coconut milk - Anti aging in a bowl
Healthy, because
Even smarter
Nutritional values
Red cabbage gets Its rich purple from anthocyanins. These pigments can ward off free radicals and thus prevent the cell-damaging molecules from aging us faster.
The creamy red cabbage soup with coconut milk can be frozen very well and foamed after thawing - so you always have a healthy meal at hand. Only the topping must then be freshly prepared.
(Percentage of daily recommendation)
| Calorie | 321 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 34.2 μg | (57 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 770 mg | (19 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 19.5 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 54 ozs Red cabbage
- 6 shallots
- 1 stalk Leeks (6-7 ounces, only the light parts)
- 3 sprigs thyme
- 2 Tbsps Canola oil
- 36 ozs Vegetable broth
- 2 bay leaves
- Nutmeg
- salt
- peppers
- 14 ozs Coconut milk
- ½ handful Red cabbage sprout (alternatively cress)
Kitchen utensils
Preparation steps
Clean and wash red cabbage and pass through a juicer; about 14 ounces of red cabbage juice should be squeezed out. Alternatively, shred red cabbage in a stand blender and strain puree through a fine sieve to obtain juice. (Use solid residue elsewhere if wanted).
Peel shallots and cut into fine cubes. Clean the leeks, wash thoroughly and chop coarsely. Wash thyme and shake dry.
Heat oil in a saucepan. Sauté shallots and leeks in it for 2-3 minutes over medium heat. Pour in red cabbage juice and broth. Add bay leaves and thyme, season with 1 pinch of freshly grated nutmeg, salt and pepper and simmer everything for about 15 minutes at low heat.
Then strain the soup through a fine sieve into a clean pot. Add coconut milk and heat over medium heat for 1-2 minutes. Season the red cabbage soup with coconut milk to taste with salt and pepper.
To serve, puree the red cabbage soup with coconut milk with a hand blender until frothy and pour into deep plates or bowls. Rinse the sprouts in a sieve and sprinkle over the top.
