Beetroot and Red Cabbage Soup with California Waln, New Delhi, India

Ingredients:

• 700g red cabbage
• 300g beetroot
• 1 onion
• Fresh ginger
• 165ml coconut milk
• 100ml cooking cream
• Salt and pepper to taste
• 1 pinch of sugar
• Lemon juice
• 50g California walnuts
• 30g dried cranberries
• Coriander, for garnish

Preparations:

1. Cut red cabbage into pieces and juice (makes approx. 500 ml). Peel and roughly dice the beetroot and onion. Peel and finely chop a walnut-sized piece of ginger.
2. Put the red cabbage juice, beetroot, onion and ginger in a pot and cook covered for 30 minutes. Then put it in a blender, puree it and pour it back into the pot.
3. Add coconut milk and cooking cream and bring to a boil. Season to taste with salt, pepper, sugar and lemon juice.
4. Chop walnuts and roast briefly. Mix with the cranberries. Serve the soup with the walnut-cranberry mixture and garnished with coriander if desired.