The first thing you’ll need to do is gather up your ingredients.
- 2 cups red cabbage, diced
- 2 cups purple potatoes, diced
- 1 cup carrots, sliced (I love the look of the blood red carrots we pick up at our farmer’s market but any type is ok.)
- 1 cup fresh broccoli, diced
- 1/4 cup sour cream
- 1/2 cup red onion, diced
- 1 tablespoon garlic, minced or crushed
- 1 tablespoon fennel seed
- 3 cups vegetable broth (can substitute chicken broth as well), divided
- Salt and pepper to taste
- Pinch of parmesan cheese for final garnish
You’ll also need:
- Large stock pot
- Smaller pot
- Stick blender, regular blender or a food processor
- Squeeze bottle
- Cutting board
Add 2 cups of your broth, purple potatoes, fennel, and carrots. Bring the temperature up to medium and allow to cook for ten minutes or until your potatoes are fork tender.
Carefully add in your purple cabbage. It’ll seem like it’s too big for the pot at first, but as it cooks and releases moisture, it’ll compact down into the rest of the soup. Trust me on this.
Turn the temperature down to just above a simmer and cover your pot. Let it continue to cook for about 30 minutes. Make sure to stir it once every 5 minutes or so and keep an eye on the liquid level. If it gets too low, add a bit more. The last thing you want is scorched veggie soup.
In your smaller pot, steam your broccoli with about 1/4 cup of water until tender.
In your blender or food processor, pulse chop your broccoli.
Add your sour cream and continue blending until you end up with a smooth paste. You want it to have the consistency of thick yogurt. If it’s still too thick, add a teaspoon of vegetable broth at a time until it’s the consistency you want.
Transfer this to a squeeze bottle with a narrow tip and set aside for now.
By now the veggies in your soup should be well acquainted and ready to party.
Now is also the time to add your salt and pepper to taste. A few pinches of salt really helps elevate the taste of the whole dish!
Scoop up a hearty bowl full and top with your green broccoli cream. To help add that special touch, use your squeeze bottle to create designs on top of your soup. You can also add a pinch of fresh grated parmesan cheese.
I also love to serve this alongside a few slices of thick warm voodoo bread slathered with butter to dip in.
For more VooDoo inspired recipes and projects guaranteed to warm you up during these cool spring nights, why not try one of these: