sweet & sour cabbage soup

This is an Hungarian recipe, using caraway seeds and smoked paprika to spice up this delicious cabbage soup. Cabbages are part of the cruciferous family that includes cabbage, kale, cauliflower, broccoli and brussel sprouts and that are super foods, with great nutritional properties and able to fight off cancer cells, detox liver, reduce prostate cancer risks, managing type 2 diabetes and protecting your brain and eyesight. To get the most out of your cabbage and cruciferous veggies, make sure you cut them 40 minutes before cooking. Science aside, this soup is best served on an autumn evening with creme fraiche of coconut yoghurt and with some vegan meatballs.

COOKING & PREPARATION TIME: 45 min

INGREDIENTS for 4 servings:

2 tablespoons extra virgin olive oil

1 medium onion, chopped

2 cloves garlic, chopped

1 tablespoon caraway seeds

2 tablespoons smoked paprika

400gr tomato passata

800gr water

500gr cabbage, sliced

1.5 teaspoons sea salt

2 tablespoon apple cider vinegar

1 teaspoon honey

4 tablespoons coconut yoghurt to serve

• in a medium pot saute the onions, caraway seeds and garlic in the olive oil for 3 mins
• add the passata and use the carton to dose the water (2 full cartons of water)
• add the salt and smoked paprika and simmer for 30 mins or until you see the oil coming up to the surface
• add the cabbage and cook for another 15 mins until the cabbage is soft
• add the vinegar and honey
• serve with creme fraiche or coconut yoghurt

NUTRITIONAL VALUE PER PORTION
energy kcal	124.7
fat	8.0
of which saturated	1.8
carbohydrates	11.6
of which sugars	8.8
fibre	6.0
protein	2.4
salt	0.2