Red cabbage soup with apple and pecans

Name: Red cabbage soup with apple and pecans
Ingredients: 150 g Granny Smith (peeled and coarsely chopped); 450 g Red cabbage (sliced); 45 g Knorr Authentic Vegetable Bouillon; 110 g Mashed potatoes (peeled and coarsely chopped); 75 g White onion (diced); 12 g balsamic vinegar; 3 g Zwolsche Stew Spices; 1 units.items Granny Smith; 100 g Pecans (roasted); 40 g Olive oil; Shiso purple

A surprising red cabbage soup with a light sweetness from apple and a crunchy topping of roasted pecans.

This colorful soup offers a unique flavor combination that perfectly suits the autumn and winter season.

Tip: You can also serve this soup perfectly as a cold red cabbage gazpacho.

Ingredients

150gGranny Smith (peeled and coarsely chopped)

450gRed cabbage (sliced)

45gKnorr Authentic Vegetable Bouillon

110gMashed potatoes (peeled and coarsely chopped)

75gWhite onion (diced)

12gbalsamic vinegar

3gZwolsche Stew Spices

1units.itemsGranny Smith

100gPecans (roasted)

40gOlive oil

Shiso purple

Preparation

Bring one and a half liters of water to a boil and add the bouillon powder, cabbage, potato, apple, onion, and the herbs.
Bring the soup back to a boil and lower the heat.
Cook the soup for at least 20 minutes (until the potatoes are cooked).
Puree the soup with a hand blender or in a blender.
Add the balsamic vinegar.
Peel the apple, cut it into brunoise, and keep it in water with a little lime juice.
Roughly chop the pecans.
Ladle the soup into the cups.
Finish the soup with the apple, pecans, purple shiso, and some olive oil.