Purple cream soup
A source of fiber and antioxidants, this cream soup supports gut health and strengthens the immune system. The delicate taste of coconut milk and the aroma of basil make it perfect for a light dinner.
Vegan dishes
Read
Video on the topic
Reviews
Notes
| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | |
| Mediterranean | ? |
| Anticandidal (ACD) | |
| FODMAP | ? |
| AIP | ? |
| DASH | ? |
| GAPS | ? |
| Low Lectin Diet | |
| Low Histamine Diet | ? |
| Gluten-free Casein-free (GFCF) | |
| Specific Carbohydrate Diet (SCD) | ? |
| Low Oxalate Diet | ? |
| MIND | ? |
Kitchen: Mediterranean
Inventory: Blender
Difficulty: simple
1 l 538 ml
Servings: 4 (1 serving ≈ 316 gram)
Digestion time: 3 hour
Boil purple cabbage (500 g) in broth (700 ml) until soft. Add salt and spices to taste, and add garlic (2 cloves).
Transfer the vegetables to a blender, add a little of the liquid they were cooked in (depending on the desired thickness), and blend until smooth.
Add dried basil (1 tsp) and heat the soup over the fire.
Before serving, garnish with coconut milk (50 ml) and create patterns with a stick.
Any remaining questions? Ask chatGPT.:
If you have any questions о рецепте "Purple cream soup", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Watch others soups:
We recommend reading:All articles
Share: