Beetroot, Red Cabbage and Vino Cotto Soup
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Step 1: Heat Extra Virgin Olive Oil in a large pan, add sliced onion and carrot and gently sauté until soft.
Step 2: Add red cabbage half at a time till it begins to wilt with a splash of Verjuice then add grated beetroot and cook just a minute at high temperature.
Step 3: Add finely cut celery and hot vegetable stock and cook quickly till tender, stirring occasionally to make sure it does not stick to bottom of the pan. Add Vino Cotto.
Step 4: Puree to desired consistency, adjust seasoning and serve with sour cream and parsley.
Ingredients
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1/2 tspn salt
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1/4 tspn black pepper
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to serve parsley
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