purple cabbage soup and fennel seeds | purple cabbage and fennel seeds soup

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I love a soup, especially if it is creamy and with a substance! According to Ayurvedic medicine, our health is not just based on what we eat, but on our ability to digest and metabolize food (which I agree 100%). Cooking or grinding a food can be considered a pre-digestion process, so soups can be a light and easy-to-digest option. At night time our digestive fire is usually lower, that is, the ability to break food through enzymes and gastric juice can be reduced.

The chill is slowly coming here in California and I love taking advantage of this time of year to renew my soup recipes. In addition to being delicious to eat a warm dish, it can still be a great way to include more fiber and super nutritious ingredients in the day.

This recipe contains several spices and super powerful ingredients that make all the difference in our daily lives. Among them, turmeric, mainly due to the presence of the curcumin component, acts as Anti-inflammatory and antioxidant in our body (here I made a whole post about this wonderful ingredient). Fennel seed, cayenne pepper and cinnamon, in turn, have a beneficial effect on our digestive system. and we still have the carrot, which is naturally rich in antioxidants.

Recipe

Render: 4 to 6

Ingredients (prefer organic ingredients)

• 1/2 red cabbage
• 4 leaves curly kale (kale)
• 1 cup of vegetable broth (option for low sodium)
• 1/2 cup cilantro
• 3 tablespoons of olive oil
• juice of 1 lemon
• 1 tablespoon chopped garlic
• 3 medium carrots
• 1 small onion or 1/2 unit
• 2 teaspoons of fennel seeds
• 1 teaspoon of cinnamon powder
• Pinch of powdered seasonings: cumin, turmeric, mustard seeds, cayenne pepper, clove powder, cardamom and nutmeg.
• 1/2 teaspoon smoked paprika powder
• 1 teaspoon of parsley
• Black pepper and salt to taste

Topping options: hemp seeds, pumpkin seed and/or animal protein (shredded chicken, for example).

Directions

1. Sauté the onion with all the spices and herbs (except the coriander – in this case it’s optional, I prefer to add it at the end)
2. When the onion is golden, include the garlic. Saute for a few minutes
3. Add the cabbage, carrot and cabbage vegetable broth.  Let it boil for 20 minutes on medium heat
4. Turn off the heat and mix the coconut cream
5. Transfer the soup to the blender and beat until it reaches texture according to your taste (you may need to make two batches)
6. Add the toppings of your choice and enjoy!

purple cabbage and fennel seeds soup

The Autumn Wind is Already Around California. Soups are a good way to warm up our bodies and also a great way to add more fibers, powerful ingredients and nutrients to my day.

This recipe has many powerful spices and ingredients which are sources of nutrients that make a difference in our daily life. one of them is the turmeric (here i did a whole post about this amazing ingredient) which main active compound (curcumin) can act an Anti-inflammatory and antioxidant. The Fennel Seed, the Cayenne and the Cinnamom, together have a really positive impact in our digestive system. and we still have the Cartts, They are well known due to its beta-carotene content which is a very powerful antioxidant that can be converted into vitamin a by our organism.

reciprocate

yields 4 – 6

Ingredients (Preferable Organic Ingredients)

• 1/2 Medium Purple Cabbage
• 4 Kale Leaves
• 1 Can of Coconut Cream or Milk
• 4 Cups of Vegetable Stock (Low Sodium)
• 1/2 Cup of Cilantro
• 3 tablespoons of olive oil
• juice of 1 lime
• 1 Tablespoon of Chopped Garlic
• 3 Medium Carrots
• 1 small onion or 1/2 unit
• 2 teaspoon of fennel seeds
• 2 teaspoons of seven jappy seeds (I buy it here) – OR Sub for 1 TSP Cinnamon, 1/2 TSP Coriander, Dash of: Nutmeg, Turmeric, Cayenne Pepper, Cardamom, and Mustard Seeds.
• 1/2 Teaspoon of Smoked Paprika
• 1 Teaspoon of Parsley
• Salt and Black Pepper to Taste

Toppings: Hemp Seeds, Pumpkin Seeds and/or a source of animal protein of your choice (e.g. shredded chicken)