Cream of red cabbage soup

Cream of red cabbage soup

Cream of red cabbage soup

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   6 Points
Cuisine
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 2 tablespoons butter
  • A pinch ground cloves
  • 1/2 teaspoon cumin
  • 1 clove garlic, finely chopped
  • A pinch ground cinnamon
  • A pinch ground nutmeg,
  • 1 soup cube
  • 2 onions, finely chopped
  • 500 grams red cabbage, coarsely sliced
  • 250 milliliters red wine
  • Salt and pepper
  • 4 teaspoons sour cream
  • 1 tablespoon sugar
  • 500 milliliters water
  • 1 tablespoon wine vinegar
Instructions

Chop cabbage in a mixer (blender).Saut onions and garlic in butter in a soup pan (or pot).

Add cabbage, simmer briefly.

Add 250ml of water together with the crumbled soup cube, bring to a boil.Reduce flame and cook over low heat for 20 minutes.

Add the rest of the water with wine, vinegar, sugar and spices. Stir.Cook over low heat, half-covered, about 10 minutes.Cool the soup slightly, then mix in a blender until smooth and creamy.

Whisk in sour cream just before serving.

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