4-6 servings
This soup looks super fancy (very trendy to have a castle and moat theme), but is actually quite easy to make.
Ingredients
Soup
- 1 Tbsp light olive oil
- 1 qt clear chicken or vegetable stock
- 2 medium onions
- 3 stalks celery or 2 tsp ground celery seed
- 1 head cauliflower
Cabbage
- 1 small head red cabbage (or 1/2 large head)
- 1/4 c balsamic vinegar
- 2 tsp ground or whole cumin
- 1 tsp or more black pepper
Garnish
- Chopped chives, scallions, or parsley for garnish
Preparation – stage 1
Chop the onions and celery and cut up the cauliflower into medium florets.
Heat oil in Instant Pot cooker on “saute,” add onions and cook for a few minutes until soft.
Add the celery and cauliflower to the pot, as well as the stock, set pot to “pressure cook” for 10 minutes, let cool naturally. When pressure is down, remove contents to another saucepan.
Using a blender stick, blend the soup until smooth. Keep warm.
Preparation – stage 2
Cut up the red cabbage into medium-sized shreds, discarding the hard core.
Add to Instant Pot with vinegar, cumin, and pepper. Set pot to “pressure cook” for 12 minutes, let cool naturally. When pressure is down, you’re ready to serve.
Important: don’t skimp on the freshly-ground balck pepper!
Assembly
Into the center of a large bowl or soup plate put a small mound of cabbage. Ladle the soup around the cabbage. Garnish the white soup with the chives, scallions, or parsley. If desired, dot a few drops of the red cabbage cooking liquid around the soup as well.
If you are short of cabbage, you can add some beet greens and/or kale to the second stage ingredients.