Red Cabbage and Apple Soup

This is a lovely rich and warming winter soup. Serve with crusty wholemeal bread or my oat crackers. Due to its richness I’d recommend only having a small bowl and as a treat.

Serves two.

You will need:

Half a red cabbage, sliced

1 Apple, cored

1 small red onion, sliced

1 tablespoon balsamic vinegar

2 tablespoons maple syrup

Half a litre of beef stock

Half a teaspoon of rosemary, dried

Salt and Pepper

Large knob of butter

Walnuts for garnish

Method:

Melt the butter in large pan on the hob. Add the onion and cook until soft and translucent, approx 10 minutes. Then add the cabbage and apple and cook for a further 5-10 minutes, stirring well.

Add the balsamic vinegar, maple syrup, beef stock, rosemary, salt and pepper and cover and simmer gently for 20-30 minutes.

Remove from the heat and blend well. Serve immediately or warm through on the hob later. Serve with a garnish of broken walnuts.

***Top Tip*** You may need to add more or less beef stock depending on your desired consistency.