(Rainbow) red cabbage puréed soup

(Rainbow) red cabbage puréed soup

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High in fiber, vitamins and antioxidants, red cabbage is one of those precious, healthy ingredients we try to eat as much as possible, when in season.

Luckily, it’s anything but boring.
From indulgent tacos and pulled pork sandwiches to hearty red cabbage stews, moving through simple (yet delicious) salads and sweet and sour sides, red cabbage always manages to find a place on our table.

And among many preparations, one stands out: the (rainbow) red cabbage puréed soup.

Not everyone knows that the anthocyanins that make the cabbage naturally purple hide a secret: mixed with certain acidic ingredients, they change color. In the Ruffoni family, we use this fun, science-based trick to prepare a scenographic (yet oh-so easy to make) soup that never ceases to leave our guests speechless.

Because we firmly believe there is no need to always pick complicated recipes. Sometimes even the simpler ones, served in the right way, can become conversation starters.

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Meet the author

Famiglia Ruffoni

In the Ruffoni family, cooking is the language of love.
Many of our most cherished memories are linked to cooking and eating together and, even when physically apart, we always discuss old family recipes, share newly discovered ingredients and techniques, and show off our culinary creations through texts and video calls.

In this blog we share the simple, delicious recipes of the Italian heritage – as they have been handed down through generations of Ruffoni – along with our thoughts (and rants!) on all things copper.