UM HI I made PURPLE soup! White bean purple cabbage soup to be exact 😎. Let us discuss.
Some background: we had one of those “snowpocalpyse” occurances in Seattle where everything shuts down and people that think they know how to drive in the snow really don’t know how to drive in the snow and it’s all bad. Ergo, I did not leave my house for two days.
All the snow days. It was fantastic.
However! This resulted in a lot of scrounging around in the pantry and refrigerator for fooding. Who would’ve thought it would result in white bean purple cabbage soup? Best of all (apart from the color obviously), is it’s wonderfully warming and delicious, perfect for winter!
While making this soup I texted my sister to inform of the colorful magic occurring in my kitchen and she said “HAH pics or it didn’t happen”.
Not only do I have pics for you, but go ahead and scroll down for the recipe!Print
Super easy, nourishing, vegetarian and fun purple soup for those freezing winter days with quinoa, white beans and veggies.
- 1/2 yellow onion, diced
- 2 celery ribs, halved and thinly sliced
- 2 medium carrots, quartered and thinly sliced
- 1 1/2 cups broccoli florettes, roughly chopped
- 1 1/2 cups cauliflower florettes, roughly chopped
- 1 1/2 cups purple cabbage, roughly chopped into 1 inch pieces
- 1 1/2 cups kale, roughly chopped
- 4 cloves garlic, minced
- 30 ounces canned white beans
- 1/2 cup white quinoa, raw
- 2 teaspoons herbs de provence or italian seasoning
- 1 teaspoon fresh lemon thyme leaves (regular thyme will also work!)
- 1/2 tablespoon lemon juice
- 2 tablespoons white wine or white wine vinegar
- 6 cups vegetable broth
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- Freshly grated parmesan cheese to garnish
- Heat 2 tablespoons olive oil in a large pot over medium high heat. Add onion, carrot, celery, broccoli, and cauliflower. Cook for 5 minutes, stirring occasionally, until softened.
- Add garlic, cook for another 30 seconds to 1 minute, until fragrant.
- Stir in white beans and cabbage and cook another 3-4 minutes until cabbage is somewhat softened.
- Pour in white wine and stir, scraping the browned bits of the bottom of the pan.
- Add lemon juice, vegetable broth, kale, herbs de provence, and fresh thyme. Bring to a boil.
- Add quinoa to the pot. Partially cover the pot with a lid and reduce heat to a simmer. Cook until kale is tender and quinoa is cooked (the germ of the quinoa will spiral around the seed when it’s done, giving it a popped open look), about 15-20 minutes.
- Season with salt and pepper to taste. Garnish with freshly grated parmesan as desired. Serve immediately.