Monday, 23 May 2011

Rocket and Roses Hot Red Cabbage 'Noodle' Soup

Kitchen Play List:  Shakira ~ She Wolf Album

NB: This is a post from a couple of weeks ago that I forgot to post! Oops...I blame the lurgy! lol 

In the spirit of ridding our bodies of this lurgy I have been throwing everything I possibly can at it. Today was the turn of the good old chilli and blimey did it clear the nasal Too much information? Oops sorry. lol. The thought of Hot & Sour Soup and Healing Noodle Soup were stuck in my head. But I didn't want to use noodles or mushrooms...I wanted to use Red Cabbage...stay with place of the noodles. I quite often substitute the noodles in soups for strings of greens or cabbage. Trust does work. So I got out my soup pan and started chopping and this is what I came up with. 

It may not be the most attractive of soups but it was definitely tasty...and very hot! So if spicy heat isn't your the chilli. We couldn't feel our lips after we had finished our steaming hot bowls but it was worth it. But we could

Ugly but very tasty soup indeed! lol
Rocket and Roses Hot Red Cabbage 'Noodle' Soup
(Original recipe from the Rocket and Roses Vegan Kitchen)

1/2 med Red Cabbage, rinsed and drained
1/2 tsp oil of choice
3 small red onions, peeled
1 clove of garlic, peeled
1 red chilli, stalk removed
1/2 tsp oil of choice - that's two 1/2 tsps oil
1 tsp dried parsley
1/2 tsp dried mint
1 bayleaf
Black pepper to season
1 litre of veggie stock
1/2 14oz tin of Aducki Beans, rinsed and drained

Roughly chop the red onions, garlic and the red chilli and then put them into a mini blender or mini processor. Add the first oil into the blender and blitz until they are a smooth paste. If you havent got a blender, mince all three and then put them into a pestle with the oil and pound until they are a paste. 

In a soup pan heat the second dash of oil and then add the paste to it and stirring constantly for 3 minutes or until the paste is fragrant and the oil has been absorbed. Add the stock to the pan with the herbs and stir thoroughly. 
Bring the stock to a boil. 

Take out the large stalks from the red cabbage leaves and then place a few of the leaves on top of each other, roll them up and then thinly slice them so you have strips of cabbage. When all leaves are done...drop them into the boiling stock. Bring the stock back up to a boil and then reduce the heat to a simmer and leave to cook for 8 minutes. 

Add the drained Aducki Beans to the simmering soup and heat for a further minute. Discard the bayeaf. Season with black pepper. Serve...with napkins!