1/2large head purple cabbageabout 25 oz, finely chopped, plus extra for garnish
1medium yellow potatopeeled and diced
2Gala applescored and diced
1Tbsp apple cider vinegar
4cupsno-salt-added vegetable stock
6Tbsp sour cream or vegan sour creamfor garnish
In large saucepan, heat grapeseed oil over medium-high heat. Add onion and sauté, stirring often, until softened and translucent, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in cabbage, potato, apples, vinegar, vegetable stock, and salt. Bring mixture to a simmer, lower heat to medium-low, cover, and let slowly simmer until cabbage is tender, about 15 minutes.
Working in batches, if necessary, in blender, purée soup until very smooth. Return back to saucepan and warm over medium heat. Taste and adjust seasoning, as desired.
To serve, divide soup among 4 serving bowls. Swirl 1 Tbsp sour cream into each bowl of soup and top with a sprinkle of shredded raw cabbage. Enjoy while warm.
Per serving: 143 calories; 3 g protein; 4 g total fat (1 g sat. fat); 25 g total carbohydrates (12 g sugars, 5 g fiber); 234 mg sodium