Red Cabbage Soup with Parmesan and Caraway Seed Crackers
I get really inspired to create new recipes when I go to the farmer’s market. I fill my grocery bag with so many colorful fruits and vegetables. Then I get home and I start thinking about new ways to cook them. The last time I came back from the farmer’s market I had a small head of red cabbage and some purple potatoes. I also bought some heavy cream from a local creamery. The weather was rainy and gloomy so I wanted to make a creamy soup with a color that can make anyone smile. That is how I created the red cabbage soup with Parmesan and caraway seed crackers. I think the crackers are a nice addition because caraway seeds go so well with the cabbage. They might seem intimidating, but they are actually very easy to make.
Why should you make this recipe?
Look at how beautiful this soup looks. This vibrant purple color is so appetizing. I believe that food should taste good, provide essential nutrients and be pretty at the same time. I think that this soup checks all the boxes. It is so delicious, rich in vitamins, antioxidants and fiber. Also, it looks like something made by a professional chef. Well, you don’t have to graduate a culinary institute to be able to make this soup at home. I gave you all my tips and secrets in this blog post. Just follow them and you’ll be able to serve this beautiful soup at home to your loved ones.
The recipe for the red cabbage soup is simple. You don’t have to cut anything finely. Also, crackers are not hard to make at all. You can make them in 5 minutes while the soup is cooking. If you prefer not to make them, you can eat the soup whit whatever crackers you have.
This soup is meatless. People who are avoiding meat for health of other reasons can consume it.
Helpful tips
Like I already mentioned, you don’t have to cut anything finely for this soup. You going to blend it when the vegetables are cooked, so it doesn’t matter how you cut them.
Add salt when you are sautéing the onions and garlic. That will help release some of the water and aromas from the vegetables in the soup.
Cook your cabbage and potatoes in well-seasoned broth. Check for seasoning while you cook and add more if needed. The veggies will absorb the flavors better if they cook in well-seasoned liquid.
I blended the red cabbage soup with a high speed blender, but you can use an immersion blender too.
When you make the crackers do not move them while they are hot. They will crack or fold. Allow them to cool down and then try to peel them off the parchment paper.
Red Cabbage Soup with Parmesan and Caraway Seed Crackers
Ingredients
- 1 medium onion chopped coarsely
- 10 medium sized garlic cloves chopped coarsely
- 1 small red cabbage head about three cups chopped coarsely
- 1 cup potatoes peeled and coarsely chopped
- 1 Tbsp olive oil
- 2 tsp ground cumin
- ¼ cup heavy cream
- ¼ cup grated parmesan
- Caraway seeds
- salt and pepper to taste
Instructions
- Wash peel and chop all the vegetables coarsely.
- In a soup pot add a the olive oil and sauté the garlic and the onion until they are soften. Season with salt, pepper and cumin.
- Add 5 cups of water to the pot and bring to a boil. Once the water is boiling add the cabbage and potatoes and reduce to simmer. Taste for seasoning and add salt if needed. Then cover with a lid. Simmer for 30 minutes or until the cabbage and potatoes are soft.
To make the parmesan caraway seed crackers:
- While the soup is simmering preheat the oven to 400F. Line a baking sheet with parchment paper and grate some Parmesan on the paper.
- Use your hands to form a rectangular cracker from the grated Parmesan. Repeat the same steps three more times. You need to end up with 4 crackers. Then add some caraway seeds on top of the grated Parmesan.
- Bake the crackers for 5-7 minutes or until the Parmesan is melted and bubbly. Cool off on the baking sheet and do not move the crackers until they are completely set. Once they are set they should peel off easily from the paper.
- When the soup is ready blend it with a high speed or immersion blender.
- Serve in 4 bowls, drizzle with cream and serve with the Parmesan crackers.
