Well Hello Internet!

Here’s a quick and easy soup to make that not only is extremely delicious, it’s also purple!  I made this soup last night in less than 30 minutes, out of just about everything i had left in my fridge.

Earlier in the week i have made some fresh chicken stock – i’ll probably make a post at some point detailing that, but chicken stock is a must for this soup!  Whether you make it yourself, or buy chicken stock that’s the stock to use, as opposed to vegetable stock.  I suppose if you really want to you could use veggie stock, but as there is no meat in this soup its nice to have all the goodness and flavor of a good stock.

Everything else in the soup is kind of optional.  Except the purple cabbage!  That is absolutely essential, otherwise your soup won’t be purple, and this is a recipe for purple soup!

Here’s what i used:

• 1 Quart Chicken Stock
• 1 Potato (small cubes)
• 1 Carrot (sliced)
• 1 Small Turnip (small cubes)
• 1 onion (diced)
• 1 clove garlic (diced)
• 1 inch ginger (diced)
• 1 handful of chopped Purple Cabbage (you don’t want a whole lot here, just enough to fill your hands when cupped together {if that makes any sense….})
• 1 pinch of tarragon
• salt and pepper
• 1 tablespoon butter

Heat a good soup pot – i like to use my medium creuset pot – and melt the butter.  Add the onion, garlic, and ginger and sauté until the onion is slightly transparent.  Add the rest of the veggies and the tarragon, and cook for a minute.  Add the stock so that everything is covered.  if you have too much veggies add a little more stock or some water.  Bring to a boil, and then simmer for about 15 minutes or until the potato is soft.  

At this point your soup will be very purple!  If you let it sit for a little while it will get even more purple!  I actually made this soup very quickly, then turned the stove off and went snowboarding for 3 or 4 hours.  when i came back i heated it back up and it was extra delicious and even more purple!

Seriously!  check out the color of this broth!