Purple cabbage soup

• 4 tbsp olive oil
• 2 red onions, peeled and chopped
• 1 red cabbage, medium-sized, cut into chunks
• 2 large potatoes, peeled and diced
• 4 clove garlic, minced
• 1½ l vegetable broth
• 350 ml vegan cream
• Salt and pepper to taste
• 1 handful fresh parsley, chopped
• olive oil to drizzle

Instructions

1. 1. Heat the olive oil in a large pot over medium heat. Add onions and garlic, sautéing for about 5 minutes, until fragrant.
2. 2. Add the chopped cabbage and diced potatoes, stirring to combine. Season with salt and pepper to taste, then continue sautéing for an additional 5 minutes.
3. 3. Pour in the broth, bringing the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for about 20 (or until the potatoes are fork tender).
4. 4. Transfer to a blender (or use an immersion blender) and process until very smooth, pouring in the cream as you go. Taste and season with more salt and/or pepper if necessary.
5. 5. Ladle the soup into bowls and garnish with a drizzle of olive oil and parsley.