Vegan Christmasy Red Cabbage Soup with Cinnamon Croutons
A recipe for vegan Christmas red cabbage soup with cinnamon croutons. Fresh, creamy & delicious with apples & coconut milk. Perfect as a starter or main course.
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Cooking tools:
- Immersion blender
- Spice bag
- Butcher's twine
- Pot
- Stove
- Chef's knife
- Paring knife
- Cutting board
- Peeler
- Skillet
- Wooden spoon
- Microplane
- Citrus press
- Measuring cup
- Mixing bowl
Ingredients
- 1 kg (2.25 lb) red cabbage
- 200 g (7 oz) potatoes
- 2 apples
- 2 onions
- 2 garlic cloves
- 15 g (0.5 oz) ginger
- 1 tsp chili flakes
- 2 cloves
- 2 star anise
- 2 allspice berries
- 3 bay leaves
- 100 ml (0.5 cup) vegan red wine
- 800 ml (3.33 cups) vegetable stock
- 200 ml (0.75 cup) coconut milk
- 1 orange (juice and zest)
- salt
- pepper
- vegetable oil for frying
- 1 toast (or roll)
- 2 tbsp (1 oz) oil (or vegan butter)
- 1 tsp cinnamon
- 2 oranges
- fresh cilantro
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