1 jar of organic pickled red cabbage
1 chopped medium tomato
a splash of red wine
2 tsp olive oil
salt and pepper
2 bay leaves
1.5 c of veggie stock
1/4 c of almond milk
dash of oregano and thyme
Topped with cashew sour cream or organic sour cream
Chop the onions up and saute in a large pan with the olive oil. Let them brown and then add the cabbage, and chopped tomato.
Cook for another few minutes and then add the rest of ingredients, except for the almond milk and sour cream.
Cook for 30 minutes to 45 minutes on medium heat. Let the flavors meld and develop. Add more stock if necessary.
Next add the almond milk and cook for another 5 minutes. The milk cuts the acidity of the soup. Add more if you feel like you want a softer flavor. Salt and pepper to taste.
Top with the sour cream and serve warm with crusty baguette!