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Purple Cabbage and Apple Soup

Blue and purple fruits and vegetables (like those in this vibrant soup) contain powerful antioxidants called anthocyanins that promote health and proper brain function.
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Ingredients Method

Ingredients
  

  • 1 tablespoon grapeseed oil
  • 1 medium yellow onion diced
  • 2 garlic cloves minced
  • ½ large head purple cabbage, about 25 oz finely chopped, plus extra for garnish
  • 1 medium yellow potato peeled and diced
  • 2 apples cored and diced
  • 1 tablespoon apple cider vinegar
  • 4 cups no-salt-added vegetable stock
  • ½ teaspoon salt
  • 6 tablespoon sour cream for garnish

Method
 

  1. In large saucepan, heat grapeseed oil over medium-high heat. Add onion and sauté, stirring often, until softened and translucent, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in cabbage, potato, apples, vinegar, vegetable stock, and salt. Bring mixture to a simmer, lower heat to medium-low, cover, and let slowly simmer until cabbage is tender, about 15 minutes.
  2. Working in batches, if necessary, in blender, puree soup until very smooth. Return back to saucepan and warm over medium heat. Taste and adjust seasoning, as desired.
  3. To serve, divide soup among 4 serving bowls. Swirl 1 Tbsp sour cream into each bowl of soup and top with a sprinkle of shredded raw cabbage. Enjoy while warm.