Cream of Red Cabbage Soup
with Yogurt, Mixed Seeds and Mint
Ingredients
1 red onion
600 g red cabbage (a little more than half a head)
1 small potato (about 150 g)
1 litre vegetable stock
180 g organic plain yogurt
15 g mixed seeds
1 sprig of fresh mint
toasted bread cubes (croutons)
extra virgin olive oil
salt
pepper
minTime
Preparation
Step 1: Prepare
Peel the onion and cut it into slices.
Cut the red cabbage into thin strips.
Peel the potato and cut it into small cubes.
Step 2: Sauté
Heat a little extra virgin olive oil in a large pot.
Sauté the onion until translucent.
Step 3: Cook the vegetables
Add the red cabbage and potato and cook briefly.
Pour in the hot vegetable stock.
Let everything simmer over low heat, partially covered, for about 30 minutes.
Step 4: Blend and finish
Blend the vegetables with a hand blender until smooth.
Stir in 150 g of yogurt.
Season with salt and pepper to taste.
Step 5: Serve and garnish
Divide the soup between two plates or bowls and garnish with the remaining yogurt.
Top with the mixed seeds, mint leaves, a little pepper and a drizzle of olive oil.
Serve with toasted bread cubes.
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