Purple Soup with Purple Snow Peas for Romance

February 9, 2021—0 Comments
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I have these royal looking Purple Snow Peas growing in my garden and it inspired me to make a Purple Soup! What better way to treat your loved ones like royalty than making this for them? Red onions, ginger, a spicy broth to enhance the cabbage and cauliflower, its delicious and you may make it quite delightful. If you use store bought vegetable stock just add a red chili pepper, sliced in the middle lengthwise, then simmer the stock with it for 10 minutes. Remove the pepper and now you have the kick this soup so desires!

Purple Soup with Purple Snow Peas for Romance

Servings: 4 - 6
  • 1 large red onion, or 2 small (12 oz), peeled and thinly sliced
  • 1-1/2 TB minced garlic (from 3-4 medium sized cloves)
  • 1 TB. grated peeled Ginger root
  • 1 tsp. Freshly ground black pepper, or more to taste
  • 2 cups shredded purple cabbage
  • 2 cups purple cauliflower florets
  • 1 cup purple or green snow peas, or both, strings removed, chopped (divided)
  • 4 cups Spicy Vegetable stock, or low sodium veggie stock
  • 2 TB Balsamic Vinegar
  • Fresh lemon juice
  • Pinch of salt just before serving (optional)
  1. Place a 5-qt dutch oven over medium high heat for 2 minutes. Add the onions and quickly sautè for a minute or two or until they start to soften. Turn down the heat to medium low and cover the pot for 2 minutes. Remove the cover, add the garlic and ginger, and stir to combine. Add freshly ground black pepper, and keep stirring until the onions are translucent.
  2. Add cabbage and cauliflower florets, ½ cup Snow Peas, and the vegetable stock. Bring to a boil over high heat, reduce the heat to a simmer cook for 15 minutes or until the cauliflower is very tender.
  3. Carefully ladle the soup in the container of a high speed blender. Add balsamic vinegar. Place a dry towel on top of the cover and press down with your hand, to prevent hot soup from spewing out. Blend until smooth. Taste the soup, adding more balsamic vinegar if needed.

To Serve:

  1. Blanch the reserved ½ cup of stringed Snow Peas and blanch for 30 seconds in boiling water. Remove and when cool enough to handle, dice into small pieces.
  2. Ladle soup into individual bowls, squeeze 1 tsp. Lemon juice, or, more to taste. Sprinkle 1/16 tsp. salt and garnish with a sprinkling of Snow Peas.
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