Soup with red cabbage and apples

Let’s talk about cabbage. This vegetable is misunderstood while it is crunchy, sweet, lasts a long time in the fridge and is surprisingly versatile. Below you will find a recipe for soup with red cabbage, aromas of cumin and herbs, crispy apple and yogurt.

What you will need for 6 servings:

• 1 kg of red cabbage, finely chopped
• 2 tablespoons red wine vinegar
• Butter or extra virgin olive oil, for frying
• 1 large red onion, finely chopped
• 3 stalks of celery, finely chopped
• 1 teaspoon cumin seeds
• 2 apples, peeled and cut into cubes
• 6 cups vegetable broth
• 2 tablespoons balsamic vinegar
• 2 teaspoons honey or agave
• Or a cup of walnuts, crushed
• Small bunch of dill, finely chopped + a little for garnish
• 4 tablespoons crème fraîche, sour cream or strained yogurt, to serve

How to make it:

• Put the cabbage in a bowl with a generous pinch of salt and vinegar. Mix well and squeeze with your hands in a colander and set aside.
• Melt a little butter or oil in a heavy-bottomed saucepan over medium-low heat. Add the onion and celery and cook until soft and translucent, stirring occasionally, for 10 to 15 minutes.
• When the onions are soft, add the cumin seeds and mix a little more. Turn up the heat and add the apples and three quarters of the cabbage. Saute until the cabbage starts to soften, about 5 minutes.
• Add the broth, balsamic and honey or agave. Bring to a boil, then lower and simmer for 30 minutes. Uncover and simmer for another 10 minutes.
• Meanwhile, heat a pan over medium-high heat and add a little oil. Once well heated, add the remaining cabbage and sauté until crispy. For the last two minutes add the walnuts and half the dill.
• Season with salt and pepper and put the soup mixture in the blender for a smooth purple soup.
• Pour the soup into hot bowls and on top of each portion add the crispy cabbage and walnuts, a spoonful of sour cream, sour cream or yogurt and a little more dill if desired.

The recipe is from One: Pot, Pan, Planet: A greener way to cook for you, your family and the planet by Anna Jones

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