Swedish Cabbage & Caraway Soup | Abel & Cole
Swedish Cabbage & Caraway Soup
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Prep: 10 mins
Cook: 25 mins
Tangy dill and toasty caraway seeds add a dash of Scandi flavour to this deeply comforting winter soup.
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220 kcal
(per portion)
Ingredients you'll need
  • 2 tsp caraway seeds
  • 1 onion
  • 1 large potato
  • 1 small green cabbage
  • 1 vegetable stock cube
  • A handful of dill
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 800ml boiling water
Step by step this way
  • 1.

    Measure out 2 tsp of the caraway seeds. Add them to a dry pan and toast over a medium heat for 2 mins till the seeds start to pop and smell nutty. Tip into a bowl.

  • 2.

    Peel and finely chop the onion and potato. Put the pan back on the heat. Add 1 tbsp olive oil and the chopped veg. Season with salt and pepper. Cover. Keep the heat low and sweat the veg for 10 mins till soft.

  • 3.

    While the veg sweat, halve the cabbage and slice out of the core. Roughly chop the leaves. Stir half the caraway seeds into the pan. Add half the dill sprigs. Crumble in the stock cube, then pour in 800ml boiling water. Cover, turn the heat up and bring to the boil. Simmer for 5 mins.

  • 4.

    Add the cabbage. Simmer, without the lid on, for 8 mins to cook the cabbage. Ladle the soup into a blender and blitz till smooth, or use a hand-held blender in the pan. Taste and adjust the seasoning. Serve in warm bowls, garnished with a few dill leaves and the rest of the caraway seeds.

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