Maybe under appreciated vegetable is the cabbage. While at times it may seem it doesn’t have much taste and a bit sad looking, considering it’s sister or cousin the purple (red) cabbage. To me it is more exciting and flavorful then the green (mostly white) cabbage, and I am sure it has more nutritional value too.
Butternut Squash + Purple (Red) Cabbage Curry Soup // Roasted Butternut squash, half purple (red) cabbage, whole onion, 1 carton of vegetable broth, 5 sticks of celery, 3 large carrots, 4 garlic cloves, curry powder, 1 can of coconut milk, salt + pepper, amino acids, turmeric, vegan red miso paste, cooking oil.
After roasting butternut squash, chop it and add it to a big pot with oil and add the sliced cabbage with the diced onions, celery, carrots, and garlic. After onions are soft and semi-transparent add seasoning to taste + the two table spoons of miso paste and stir for 5 min. Nest add the vegetable broth and coconut milk. Simmer in low for about 25-35 min. It gets better the longer you simmer it and re-heat it.