Who would’ve thought that a cabbage soup could be so comforting and warming on a chilly day?
Smooth, creamy, delicious and low calorie.
2 tablespoons olive oil
1 brown onion, chopped
1 garlic clove, crushed
1 teaspoon cumin seeds
1 Savoy Cabbage, shredded
2 medium potatoes, 1.5 cm cubes
800 ml warm vegetable stock
60 grams grated cheddar cheese
Heat oil in large, heavy-based pot.
Fry onion & cumin seeds until golden brown before adding garlic and frying for a further 2-3 minutes.
Add the cabbage & potato. KEEP A LITTLE RAW CABBAGE ASIDE FOR LATER. See note below*
Cook for 15 minutes on medium heat until potatoes are medium soft.
Remove from heat and leave for a few minutes while preparing cheese crackers.
Heat oven to 220 degrees C. Divide cheese into 4, slightly spread out bundles on a lined baking tray. Bake until golden brown. Leave to cool completely and lift off with fish-slice. Cheese crackers will be hard and crunchy.
Use a stick-blender or food processor to blend soup to smooth consistency.
I use a Vitamix which will give you the smoothest finish.
Season to taste.
To serve, dish soup into warmed bowl, top with a little fried cabbage and a cheese cracker.
A few drops of olive oil will add a dainty touch.
NOTE: Fry extra cabbage in a little butter and pinch of salt before using as garnish on soup.