I bought some caraway seeds yesterday for a herbal tea mixture I’m experimenting with (mint, fennel seeds, chamomile & caraway seeds – good after dinner drink) so when I saw Hugh Fearlessly’s recipe for cabbage and caraway seed soup in Saturday’s grauniad I thought I’d have a go.
I’ve omitted the bacon and the butter, and added turmeric, so the ingredients are:
1 half cabbage (not muddy is best)
1 large onion
2 large potatoes
3 cloves of garlic (or less if you don’t like it as much as I do)
teaspoon of turmeric
quite a few grinds of black pepper
generous pinch of sea salt
1. Chop the onions fairly small and cook on a low heat in the olive oil until transparent (a pinch of salt will stop them burning)
2. smash up the garlic cloves, turmeric, salt & black pepper (I use a pestle and mortar, but however you do it it’s important to smash the garlic cloves, not just slice them) & add to the pan
3. while this is all gently sizzling, wash and shred the cabbage and peel the potatoes & chop into 1cm (eg small) cubes and add to the pan
4. Stir it all together then add vegetable (or chicken) stock to cover.
5. Simmer until the potatoes are soft
6. Take about a cupful and blend and add back to the pan, which makes it a more creamy soup
7. You could make some croutons (chop some fairly solid bread into cubes & fry on a hot heat for a few minutes then drain and sprinkle on top) or you could serve with crusty bread.