Not literally, you understand – bleh! (Though of course, if anyone has any good experiences of blending coleslaw into a soup, please correct me.)
In any case, I stumbled upon this recipe when I made a batch of coleslaw and had half a red cabbage left to use up. It wasn’t quite the right time of year for pickled red cabbage, nor did I want yet more coleslaw… feeling distinctly uninspired, I threw all the leftover veg from my fridge into the soup pan and made this. It remains one of my favourite soupy offerings – both earthy and sweet.
Prices are from Tesco via mysupermarket 🙂
So, you need:
- 2 apples – 28p (ish, using Gala apples)
- Half a red cabbage – 26p (ish – 80p per kg)
- 1 diced onion – 16p (ish)
- 1 vegetable stock cube – 2p
- WaterYou can also add a tablespoon of yogurt/dash of milk if you like a creamier soup.
Total: 72p. Will feed 2 hungry people (36p) or 3 not so hungry folks (24p).
Finely chop your onion and apple, and shred your cabbage. Put the lot in a pan with enough water to cover and toss in your stock cube. Simmer until the apples dissolve and then blend. Season to taste.
— Farn ❤