1/2 head cabbage thinly sliced (approx 8 cups)
1 potato peeled and small dice
1 onion chopped
saute the above in a heavy bottomed stock pot in 1 T earth balance and 1 T olive oil until soft and browned, about 15 minutes.
6 cups vegetable stock
8 sprigs of fresh thyme
1 T red pepper flakes (optional)
simmer for about 30 minutes, remove thyme sprigs and puree half of the mixture.
3-4 golden delicious apples, peeled small dice
saute apples in 2 T earth balance until soft and browning, season with salt and pepper. set aside.
1/2 c apple cider
1 6 oz container plain soy yogurt
reduce apple cider to 1/4 cup and stir in plain yogurt
when soup is done, place in individual bowls and top with apples and a dollop of cider cream.
garnish with fresh thyme sprig
Notes: while the soup is simmering, saute the apples and make the cider cream. i like to prepare the soup a day ahead so the flavors fully develop. This is a very economical soup to prepare but yet has amazing flavor and very pretty presentation. enjoy.
*no animals were harmed making this soup