Red Cabbage Soup with Parmesan and Caraway Seed Crackers
Servings: 4 people
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.