Ingredients
Method
- Cook base veggies until soft. Add stock and simmer until potatoes are fork-tender.
- Puree in a blender and pass through a chinois.
- Meanwhile, take remaining onion, carrots, and celery stalks and brunoise (that means fine dice, champ).
- Cut cabbage into 1" x ½" pieces. Put all veggies into soup and cool. Add salt and soy.
- Garnish with julies (scallions), diced red peppers, and something purple like beets or red cabbage.
