Credit Crunch Munch challenge for June - the Credit Crunch Munch idea was first thought up by Helen from Fuss Free Flavours and Camilla from Fab Food 4 All and our host for June is Jen's Food. As this recipe is also using up an ingredient that might otherwise have gone to waste, I am also submitting it to a new-to-me challenge: the No Waste Food Challenge hosted by Elizabeth's Kitchen Diary.
We often have a 'use up' vegetable soup for lunch as this is one of the
|Purple soup - coloured with red cabbage|
Splash of olive oil
1/2 an onion, finely diced
2 garlic cloves, finely diced
1/2 tsp powdered spice blend (like garam masala)
1/2 small red cabbage, finely sliced
Small potato, diced
750ml chicken stock
Salt and pepper
Briefly fry the onion and garlic in the oil until they begin to soften.
Add the powdered spice and stir in. I used Kush Cuisine Cocoa Spice Rub which has a delicious warming flavour, but I think any curry-type blend would work nicely.
Add the cabbage, potato and stock. Stir well, then cover the saucepan and simmer for up to about half an hour. The cooking time will depend on how finely you have sliced your ingredients because, basically, you want everything soft and mushable! We are very aware of energy consumption, living as we do in our caravan, so I tend to take a few minutes more on the preparation in order to save gas when cooking.
Puree with a hand blender until all ingredients are liquidised, then season to taste with salt and pepper. Serve hot with buttered toast.