Beetroot, Red Cabbage and Vino Cotto Soup Recipe

Name: Beetroot, Red Cabbage and Vino Cotto Soup Recipe
Yield: 6
Ingredients: 2 tbspn Maggie Beer Extra Virgin Olive Oil; 1 small red onion, thinly sliced; 2 large carrots, trimmed and cut into small dice; 500g red cabbage, thinly sliced; 50ml Maggie Beer Verjuice; 1 small beetroot, grated; 1 cup celery, trimmed and cut into small dice; 800ml Maggie Beer Vegetable Stock, warmed; 2 tbspn Maggie Beer Vino Cotto; 1/2 tspn sea salt; 1/4 tspn freshly ground black pepper; 1/2 cup (125ml) sour cream; Flat leaf parsley, to serve; Crusty bread, to serve

Try Maggie's beetroot, red cabbage and Vino Cotto soup and all the fresh produce it features. It's beautiful with sour cream and fresh parsley.

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