Red cabbage & caraway soup with horseradish

Name: Red cabbage & caraway soup with horseradish
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 50 g unsalted butter; 2 onions, finely chopped; 2 celery stalks, finely chopped; 1½ tsp caraway seeds; 1½ tsp essential Waitrose Tomato Puree; 500 g red cabbage, cored and finely shredded; 1 large dessert apple, peeled and finely chopped; 2 tbsp red wine vinegar; 2 tbsp caster sugar; 1½ L fresh vegetable or chicken stock; ¾ tsp salt; 4 tbsp creme fraiche; 4 tsp grated horseradish (fresh or from a jar); 2 tbsp chives

This soup is not only vibrant in colour, but also in flavour! It's packed with the warming flavours of red cabbage and horseradish, giving you the taste of a roast beef dinner without the hassle.

3.5 out of 5 stars(2) Rate this recipe

Gluten freeVegetarian

Serves4
CourseMain meal
Prepare15 mins
Cook55 mins
Total time1 hr 10 mins

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Ingredients

50g unsalted butter
2 onions, finely chopped
2 celery stalks, finely chopped
1½ tsp caraway seeds
1½ tsp essential Waitrose Tomato Puree
500g red cabbage, cored and finely shredded
1 large dessert apple, peeled and finely chopped
2 tbsp red wine vinegar
2 tbsp caster sugar
1½ L fresh vegetable or chicken stock
¾ tsp salt
4 tbsp creme fraiche
4 tsp grated horseradish (fresh or from a jar)
2 tbsp chives

Method

Melt the butter in a large stainless steel saucepan. Add the onion, celery and caraway with a pinch of salt. Sweat over a gentle heat for 8 minutes, until starting to soften. Add the tomato purée and cook for 1 minute, then stir in the cabbage and apple. Cover with a lid and cook for 15 minutes over a low heat, stirring occasionally.
Stir in the vinegar and sugar, then add the stock and salt; stir together. Cover, bring to the boil, then simmer for 30 minutes. Meanwhile, mix together the crème fraîche and horseradish in a bowl with a pinch of salt and set aside.
Using a stick blender, whizz the soup until as smooth as possible (if necessary, you can push it through a sieve with a ladle, until only a couple of spoonfuls of pulp remain in the sieve; discard the pulp). Season with black pepper and add more salt if needed. Ladle into bowls, swirl in a blob of the horseradish cream and sprinkle with the chives before serving.