Recipe: Peppery Purple Soup

With the nights drawing in and Halloween just around the corner, the time has come for soup to be back on the menu. Our winter menu includes a range of soups for Elements and this is just one of the delicious recipes.


  • 250g     Sliced Red Onion
  • 500g     Red Cabbage –  finely sliced
  • 150g     Granny Smith Apples – core removed and roughly chopped
  • 15g       Thyme (approx tablespoon)
  • 10g       Chives – finely chopped (2 x teaspoons)
  • 25ml    Balsamic Vinegar
  • 10g       Vegetable Boullion Powder (or 1 cube)
  • 1ltr       Water
  • 25ml     Olive Oil
  • A pinch of black pepper


Heat the olive oil and cook the onions until they are translucent and soft. Add the sliced red cabbage, apple, thyme and cook for a further 5  minutes

Add the vinegar and garlic puree and cook for 30 seconds. Add the water and boullion powder and bring to the boil. Turn the heat down to a simmer and cook for 30 minutes or until the cabbage is soft.

Allow the soup to cool slightly and blend either in a blender or with a hand blender.

Finish the soup with the black pepper and sprinkle with chives.

Enjoy this delicious winter warmer and keep an eye on the blog for more recipes from our winter Elements Range

Ciao for now!

T1_2019_Promotions091Elements_Soups_montage_for_poster (1)
Peppery Purple Soup from the Elements Winter Range (right)



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