Purple Cabbage Soup
Yesterday, I overcooked the most beautiful head of cabbage from the farmers’ market. As I considered the pan’s contents, turning the mushy cabbage into a silky soup appeared to be the best option. But I thought, “Purple Soup? That couldn’t be delicious!” Weird-colored food makes me cringe.
On the Fourth of July at sleep-away camp, the kitchen tainted the milk blue and red with food dye. Although intended to be fun, in my mind, they might as well have put poison into my milk. Blue milk? No way!
Then, after college orientation camping trips, my first meal was cold, green-colored scrambled eggs with ham and a side of green milk! Designed to delight new freshman, I felt nauseated and hardly stomached three bites.
Thinking back on those meals, I realized they were all artificially tinted. This soup at least, would be naturally purple.
I tried a bite of the cabbage again and it was clear: the only way to salvage this was with soup. I carefully transferred the magenta mess into my blender, added some vegetable broth, blended for a few minutes, and voila! A healthy, creamy, delicious soup was born.
Chop one head purple cabbage into 1/2-inch pieces. Heat a large soup pot or Dutch oven over medium-high heat. Add 2 tablespoons canola oil and heat until it shimmers. Add the cabbage and toss to coat in the oil. Add 1/2 cup water, cover, and cook until very tender, about 15 to 20 minutes. Stir occasionally to distribute the cabbage. Transfer the cabbage to a blender and purée until smooth. Add 3 cups vegetable broth and pulse until combined. Season to taste with salt and freshly ground black pepper and garnish with greek yogurt or sour cream.