Bright purple soup

We are supposed to et a rainbow of colour, the mere the merrier. guess you eat purple grapes?

I buy mooli occasionally from Ocado and make Korean kimchi with it. We had it at the weekend with Gochujang chicken. It tasted great

I can often find celeriac in Sainsbury's. Unfortunately always shrink wrapped but I love it so bite the bullet

I get celeriac from Waitrose.

sorry message repeated

I wondered where you got the celeriac from, ive looked for it everywhere.

I buy from oddbox which is a company that rescues vegetables that would otherwise be thrown away. So I get as an example next week. Carrots, aubergines cabbage, mooli (I’m a bit up to my eyeballs in mooli), lettuce, mushrooms, tomatoes, apples, kiwi, clementines, potatoes, can’t remember offhand what else.

Small box £12.99

They deliver a lot of celeriac throughout the winter though. The only thing is that you can’t choose, but you do get the satisfaction that you are preventing vegetables from being trashed.

Could you let me know where you bought the celeriac from Ive been on the lookout for it everywhere !

I’ve planned a parsnip and pear soup one lunch next week.

Calistemon

I'd eat it, it sounds interesting - in fact I'd probably prefer it to white soup ?

I ordered parsnip soup today, expecting it to be cream-coloured and spicy but it was orange (and not spicy).
Was there a stray carrot masquerading as a parsnip lurking in the kitchen, I wonder?

Urmstongran

Or wing of bat and eye of snake ...

Ha haaa! Perfect . I wonder if you had some of those plastic toffee papers over your eyes (like at Christmas time when we were kids) the tone could be neutralised?!

Thanks for that tip about red cabbage grandtanteJE65 I love red cabbage but would prefer it stayed red rather than taking on that blue colour.

No, celeriac does not turn blue or any other colour unless boiled with beetroot, or apparently mooli - whatever they are.

Many years ago, a research project, which may have been done at Glasgow University consisted in serving various dishes in a dining room lit by blue and purple lighting.

Most of the participents were unable to touch a number of the dishes, although everyone in the control group who were eating in a normally lit room could do so.

The sight of the food we eat is just as important as its texture, taste or smell, so in order to eat the rest of a purple soup OP you will probably either have to wear a blindfold, a pair of very dark glasses or experiment with purple lighting, which should have the effect of turning your purple soup white to look at, and make it possible (perhaps) for you to eat and enjoy it.

Close your eyes. I do that anyway when I eat broth or soup and light is reflecting onto it.

Put an eye mask on while enjoying it. Sorry to bring it low, but I thought of what happened when you visited the loo....

I'd eat it, it sounds interesting - in fact I'd probably prefer it to white soup ?

Yes it’s fine. I like celeriac which we often have. The mooli is honestly best grated into salads I’ve decided, which I do anyway. It has a very delicate taste not at all like radish I don’t think and is a colourful addition to salad. It must as someone said be full of antioxidants as look at its colour?

May I ask, apart from the colour, did the soup taste nice? That would override the eye ache for me. I'm presuming it's a yes since you even bothered to freeze it. Methinks many popular and well known dishes were discovered by happy accident.

Oh. Thank you. This was the picture I saw.

JackyB

The German name, according to Wiki is "Winterrettich" (winter radish). It looks white in the pictures. Does it really turn purple?

There they are?

Ww2, do you have a colour-blind friend or neighbour? My DGS who is partially colour-blind would lap it up!

The German name, according to Wiki is "Winterrettich" (winter radish). It looks white in the pictures. Does it really turn purple?

Red cabbage is called Rotkraut or Blaukraut in German. (Red cabbage or blue cabbage)

I thought this was a version of Bridget Jones' blue soup when I read the title.

No idea what a mooli is either. These things don't get to Germany until about 15 years after the rest of the world.

Red cabbage turns blue when cooked if you add vinegar either while cooking it or once it is cold.
You can counteract this colour change to a certain extent by adding a little red currant juice while cooking the cabbage.

If you flavour it with lemon juice instead, of vinegar it remains red.

It’s in the freezer. And no doubt will be ignored until it’s too old then thrown out.