This purple soup is not only gorgeous to look at, but also incredibly nutritious.
Beetroots, red cabbage, white beans, and oranges boost each bowl with lots of antioxidants, fibres, and vitamins.
In a pot, sizzle crushed garlic, grated ginger, and chopped onions. Then, add diced beets and shredded cabbage.
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Next, cover the vegetables with water, bring to a boil, and simmer for 15 min. Then, add the white beans.
Cook the soup for 10 more min and then blend it into a creamy velouté.
In a bowl, whisk orange zest and juice with water and starch.
Then, heat the mixture in a pot, while always stirring, until it thickens into a jam-like sauce.
Serve the cabbage soup with the orange sauce and garnish with orange slices, crunchy cabbage shreds, and orange zest.