CREAM OF PURPLE CABBAGE
NUTRITIONAL DATA
- Energy value for 4 people: 1710 kcal – Carbohydrates: 221 g – Proteins: 65,7 g – Lipids: 67,2 g – Total fiber: 12,8 g
- Energy value 1 person: kcal 427,5 – Carbohydrates: 55,25 g – Proteins: 16,4 g – Lipids: 16,8 g – Total fiber: 3,2 g
INGREDIENTS
- 600 g of purple cabbage
- 2 medium potatoes (ca 300-350 g)
- 4 tablespoons of potato starch or corn starch, or rice starch
- 1,500 ml of water
- 200 g of silk-tofu
- 2 white or blond onions
- 2 sprigs of fresh thyme
- 4 teaspoons of organic soluble vegetable nut
- black pepper at the reel
- sale to taste
For gasket (for each plate):
- 1 slice of wholemeal bread or durum wheat (ca. 50 g) lightly toasted and diced
- 1 tablespoon of raw EVO oil
METHOD
Sauté the sliced onion in a large pan with a little oil, when it is golden brown add the purple cabbage cut coarsely, the boiled potatoes peeled and cut into chunks and browned for a few minutes.
Pour the water/ starch and mix well lower the heat and wait until cooked (about 15 minutes) stirring occasionally: taste anyway to verify the cooking of the cabbage.
Turn off the heat and add the tofu cut into chunks (keep some dice aside for the topping) and blend everything with a Minipimer adjusting salt and adding boiling water if too thick until you get the desired consistency.
Serve in individual cups with toasted bread croutons, tofu smoothie with a few tablespoons of boiling water and fresh thyme leaves.
