I'm always a fan of bright foods- this vibrantly purple soup is not only gorgeous to look at, it's SO tasty.
Ingredients
1red cabbage, roughly chopped(£0.88)
1.2litreKnorr Vegetable stock(£0.13)
300gcooked beetroot(£0.35)
100gfeta + optional extra to sprinkle(£0.94)
1onion, diced(£0.10)
5tbspcreme fraiche(£0.28)
4clovesof garlic, minced(£0.39)
Fresh dill, roughly torn to serve(£0.55)
Cupboard Essentials
Pepper
1tbspolive oil
Method
Start by adding olive oil and the diced onion into a large saucepan over a medium/ low heat. Fry for 4 minutes.
Meanwhile, prepare the Knorr Vegetable stock by adding the cube to 1.2 litres of just boiled water. Whisk until the cube has dissolved to form the delicious stock.
After 4 minutes, add the garlic to fry for a minute before adding the cabbage, beetroot and the Knorr Vegetable stock. Simmer over a low-medium heat for 15 minutes.
When your timer goes off, add the feta into the pan and blend until smooth. Taste to adjust the seasoning and add pepper if necessary. Top with a dollop of creme fraiche, fresh dill and pepper. Time to dig in!
