Ok. So first let me say that purple soup cannot be made to look attractive in a photo. Of if it can, I at least could not achieve it! So while I feel that a blog post is not really a blog post without a photo, I don’t have one to share. This could be a flaw in The Weekly Soup “feature” plan. What I can tell you is that this week’s soup was still very tasty and I’m glad I gave it a go! A perfect winter soup. It is very simple and uses few ingredients, and the sort of ingredients you are likely to have lying around. I was nervous about the raisins but I think they add a little something.
Red Cabbage Soup from Foods of Spry’s Field by The Urban Farm Museum Society
1 cup raisins
1/2 cup barley, uncooked
water or stock
Chop onion and cabbage. Put everything above in a pot and cover generously with water or stock. Simmer for 20 minutes or until cabbage is faded.
2 cups tomatoes, canned or frozen
1 Tbsp vinegar
1 apple, chopped
Simmer for a further 20 minutes. Season and enjoy. It may not be pretty but it taste good!
(Next post, I promise, will not be food!)