Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
2. Place shredded red cabbage on the baking sheet. Drizzle the cabbage with oil and sprinkle it with salt. Put in the oven for 10 minutes.
3. In 10 minutes, stir the cabbage. If it’s crispy, take it out. If not, put it back for another 5 minutes. Be careful and don’t burn the cabbage!
4. To make the soup, heat oil in a pan over medium heat. Sauté shallot until soft and translucent.
5. Add sliced mushrooms and fry them for a few minutes until caramelized. Then add thyme and garlic. Stir for a minute until fragrant.
6. Now add soaked porcini mushrooms, potatoes, vegetable stock, and coconut milk. Bring to a boil, lower the heat and let it simmer for about 10 minutes or until potatoes are done.
7. Finally, add spinach, apple cider vinegar, salt, and pepper. Cook until spinach is just wilted and switch off the heat.
8. Divide the soup between the bowls, top with crispy red cabbage, and serve.