An easy red cabbage soup that tastes as amazing as it looks. This creamy soup with red cabbage and potato does not use cream, yet it is hard to believe it even after you mop up the whole bowl of the delicious soup!
Add almonds, diced potatoes and celery. Sauté for about 5 minutes.
¼ cup almonds, 2 medium potatoes, 3 stalks celery
Add shredded red cabbage and stir for a couple of minutes. Add stock, cover and cook until the vegetables are soft.
6 cups shredded red cabbage, 2 cups vegetable or chicken stock
Use an immersion blender and blend the veggies until smooth.Or cool the cooked vegetables and blend them using a regular blender.
Transfer the blended soup back to the pot. Add salt, pepper, and water as required.
Bring the soup to a boil. Simmer for a couple of minutes and remove from heat.
Heat a small pan and toast sunflower seeds until slightly browned and crisp. Keep the flame low.
2 tablespoons sunflower seeds
Remove sunflower seeds from the pan and add nigella seeds. Turn off the flame immediately. Toast the seeds in the hot pan for a few minutes and remove.
½ tablespoon nigella seeds
Pour the soup into individual bowls. Whisk lemon juice and yogurt in a small bowl. Drizzle the lemon-flavored yogurt on the soup.
2 tablespoons lemon juice, 3 tablespoons yogurt
Sprinkle toasted sunflower and nigella seeds. Garnish with green onions.
¼ cup green onions
Notes
Nigella seeds are also called black cumin or kalonji. They have a slightly bitter, pungent flavor that balances the sweetness of cooked red cabbage. You can substitute them with sesame seeds.
Sunflower seeds can be replaced with other nuts/seeds.
Use blanched almonds for a more “creamy” soup.
For more citrus flavor, you can add lemon zest to the yogurt along with lemon juice.
Do not toast the seeds on high flame. They can easily get burned.
Once you add nigella seeds to the pan, turn off the flame. The residual heat in the pan is enough to toast them.