Tip of the day: How not to make blue soup

Learning from past experience (and not just fictional experience i.e. Bridget Jones’s soup),  here is a useful tip:

If you a making any kind of autumn or winter vegetable soup that involves using red cabbage, remember:

NB! On cooking, red cabbage will normally turn blue. To retain the red colour, you need to add vinegar or citrus (ie something acidic) to the pot.

Unless you want blue soup, that is. We find that eating something that’s not exactly the color that you would expect it to be is somehow not as appetizing, even if it tastes okay.