I love purple cabbage! It looks so pretty when you cut it in half. All the purple leaves are layered around the stem. It’s such an interesting design, don’t you think?
It’s so healthy and good for you too. Well of course, right? Vegetables usually are! But purple cabbage is loaded with vitamins and especially vitamin c, which we all need this time of year! It’s also full of antioxidants like anthocyanins which have been found to have anti-aging properties!
So lets eat more purple cabbage!
This purple cabbage soup was inspired by the Portuguese soup, caldo verde, which is traditionally made with green cabbage or kale and potatoes with Portuguese chouriço or linguiça. However, I decided to make this soup with purple cabbage and brown rice instead. Which means instead of caldo verde (green soup), caldo morado, or purple soup. And I topped it with a few sautéed slices of VEGETARIAN chorizo.
I really love the color of this soup. Its perfect for these chilly days that usually tend to be gray, cloudy, and lack daylight. Purple-colored food is sure to brighten things up!
It’s a healthy, feel-good, immune-boosting and hearty soup. A soup that warms your body up after having come home from a chilly day or freezing cold night outside.
It’s a very simple soup too. It does not require too many ingredients. That’s what I liked about it the first time I made caldo verde. It’s easy and simple but tastes fantastic. A good broth and some “chorizo” really give it a great flavor.
In the original version potatoes are mashed in it to thicken the soup, but since I omitted the potatoes, I decided to incorporate a little flour into the oil before adding the broth to thicken it up just a TEENY tiny bit.
I made this soup totally VEGAN. But you could add real sausage or real chorizo if you like. You could even add potatoes instead of rice. My version, yeah… it’s TOTALLY different from caldo verde but it’s where the idea for this soup came from.
Purple food ROCKS!
Purple Cabbage, Chorizo, and Rice Soup
- Vegetarian Chorizo (or any kind: portuguese chorizo, linguica, etc.)
- 1-2 tablespoon oil
- 1/2 medium onion (chopped)
- 1 clove garlic (minced)
- 1-2 tablespoon flour
- 2 cups vegetable broth (or chicken broth)
- 3 - 3 1/2 cups water
- 1/3 cup brown rice
- pinch parsley (dried or a few sprigs of fresh parsley)
- 1/2 teaspoon salt (or to taste)
- 1/2 medium purple cabbage (thinly sliced)
- black pepper (to taste)
|Slice and saute the "chorizo" in 1-2 tablespoons of oil until browned. Discard with a slotted spoon and set aside to drain on paper towels.|
|If needed, add another tablespoon of oil. Saute the onions and garlic until the onions become transparent and start to brown very lightly.|
|Incorporate 1-2 tablespoons of flour and stir well. Cook until the flour starts to brown lightly.|
|Add broth and water slowly and stir in really well. Add salt and adjust to your taste. Then add the rice. Bring to a boil and sprinkle some parsley. Turn heat to low and simmer for 30-40 minutes or until the rice is cooked. Add the cabbage, cover with lid, and allow it to simmer until the cabbage has softened up to your preference.|
|Serve with slices of chorizo on top and grate some fresh black pepper on top.|