Purple cream soup

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.