- 2 Tablespoons Extra Virgin Olive Oil
- ½ Red cabbage, cut into slices
- 1 Leek,
- Sliced 1 Onion, peeled and chopped
- 1 Small potato, peeled and diced
- Vegetable stock (or water) 100ml
- Almond milk
- 1 Teaspoon sea salt
Have all the vegetables well washed and prepared as indicated in the ingredients description.
Heat the EVOO in a large saucepan over moderate heat.
Add the leeks and onion and a pinch of salt and sauté for about 3 minutes until soft.
Add then the diced potato and 2 tablespoons of the vegetable stock (or water if not available) and sauté for about 10 minutes until the potatoes are cooked.
Add then the sliced red cabbage and sauté for 5 minutes.
Cover with the rest of the vegetable stock, bring to a boil over medium heat and when it has reached a boil remove the saucepan from the heat.
Add the almond milk, one teaspoon sea salt (or salt to taste) and with the help of a hand mixer (ideally a powerful one of at least 450 watt) mix it all well until perfectly combined.
Add some freshly ground pepper right before serving.