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🍽️ Creamy Red Cabbage Soup with Ginger

219 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 20 g ginger
• 2 small waxy potatoes
• 500 g red cabbage
• 2 tbsp rapeseed oil
• 2 tbsp sugar
• 800 ml vegetable broth
• 120 g sour cream
• salt
• pepper (from the mill)
• cumin (ground)
• 1 tbsp balsamic vinegar

Instructions

1. 1. Peel the onion and the ginger root. Finely chop both ingredients.
2. 2. Peel the potatoes and cut them into small cubes.
3. 3. Remove the tough cores from the red cabbage. Cut the vegetable into thin strips.
4. 4. Heat the oil in a large pot.
5. 5. Add the chopped onion and ginger to the hot oil. Sauté them briefly until fragrant.
6. 6. Add the red cabbage strips to the pot.
7. 7. Sprinkle the sugar over the cabbage.
8. 8. Let the cabbage caramelize briefly until it turns slightly brown.
9. 9. Add the cubed potatoes to the pot.
10. 10. Pour the vegetable broth over the ingredients.
11. 11. Simmer the soup over medium heat for 40 to 45 minutes until the vegetables are tender.
12. 12. Stir the sour cream into the finished soup.
13. 13. Remove the pot from the heat.
14. 14. Puree the soup finely with a hand blender.
15. 15. If the soup is too thick, stir in a little more broth.
16. 16. Dissolve the cornstarch in a little cold water.
17. 17. Pour the starch-water mixture into the soup to thicken it.
18. 18. Season the soup with salt and pepper to taste.
19. 19. Add some ground cumin.
20. 20. Drizzle a little balsamic vinegar into the soup.
21. 21. Finally, add a pinch of sugar to balance the acidity.

Nutrition per serving

• kcal: 219
• Protein: 4 g · Fett/Fat: 11 g · Carbs: 25 g