Velvety red cabbage, apple and potato soup with sage oil and toasted walnuts
An original deep-purple soup with a velvety texture, where the gentle sweetness of apple balances red cabbage while potato adds body. It is finished with fragrant sage oil and toasted walnuts for a crisp, aromatic contrast.
Ingredients
- 500 g red cabbage (without the core, in strips finas)
- 250 g potato (pelada and diced)
- 180 g red apple (without core, diced)
- 120 g red onion (chopped)
- 10 g garlic (chopped)
- 900 ml vegetable broth (low sodium if possible)
- 30 ml olive oil (divided)
- 6 g fresh sage (divided)
- 40 g walnuts (troceadas)
- 15 ml apple cider vinegar (for realzar the color and the sabor)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 120 ml water (solo si hace falta ajustar the textura)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 180 °C / 350 °F. Place the walnuts on a small tray and toast them for 6 to 8 minutes, until fragrant. Set aside.
- 2
2. Meanwhile, heat 1 tablespoon olive oil in a large pot over medium heat. Add the red onion and cook for 4 minutes until softened. Stir in the garlic and cook for 30 seconds more.
- 3
3. Add the red cabbage, potato, and red apple. Stir well for 3 minutes so the flavors begin to meld.
- 4
4. Pour in the vegetable broth, then add the salt, black pepper, and apple cider vinegar. Bring to a boil, reduce to medium-low heat, partially cover, and cook for 22 to 25 minutes, until the cabbage and potato are very tender.
- 5
5. While the soup cooks, make the sage oil. Heat the remaining tablespoon of olive oil in a small pan over low heat. Add the fresh sage and cook for 1 to 2 minutes, swirling the pan, until the sage turns crisp and the oil becomes aromatic. Remove from the heat.
- 6
6. Blend the soup until completely smooth and velvety. If it seems too thick, add the water little by little until you reach the desired consistency.
- 7
7. Taste and adjust salt or pepper if needed. Serve the soup hot with the sage oil spooned over the top, the crisp sage leaves, and the toasted walnuts scattered at the end.
Chef tips
For a deeper color, do not skip the vinegar. Blending the soup while still hot helps create a finer texture. For an extra elegant finish, strain the soup after blending.
Substitutions
You can swap the walnuts for toasted sunflower seeds if you need to avoid tree nuts; in that case, the recipe would no longer contain that allergen. Red apple can be replaced with firm pear for a more floral profile. Sage may be replaced with fresh thyme, although the result will be less balsamic.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
