Peppery Purple Soup

Directions

1. Peel and slice the onions roughly, but just make sure all the pieces are a similar size so they cook evenly. Peel the outer layers of the red cabbage and give it a rinse. Cut it in half, then in half again. Shred the cabbage quarters evenly. Grate the apple flesh, avoiding the bitter core.
2. Preheat a large saucepan over a medium heat and add the olive oil. Once hot, add the onion, cabbage, and apple. Follow this with a pinch of seasoning and the thyme. Seasoning early helps build a depth of flavour.
3. Cook for around 4 minutes, stirring often to avoid anything burning. The mixture should have halved in volume after 4 minutes. Then add the stock, almond milk, and balsamic vinegar. Give everything a good stir, then pop the lid on. Simmer for 10 to 15 minutes, then check whether the red cabbage is soft. If so, start to blend. For this type of soup, I am not too bothered about how smooth it is; in fact, it’s nice with a bit of texture, so by all means use a hand stick blender, as it’s a lot easier.
4. Once blitzed, check one last time for seasoning. I sometimes add an additional sprinkling of cracked black pepper, as it works really well with the red cabbage. Serve the punchy peppery purple goodness topped with fresh apple slices, a spoonful of vegan crème fraîche, and a sprinkling of thyme and chives.