Creamy Red Cabbage, Potato and Apple Soup with Caraway and Chive Yogurt
An original velvety soup that combines the gentle sweetness of apple with the depth of red cabbage and the creaminess of potato. Caraway adds a warm aromatic note, while chive yogurt brings a fresh contrast when serving.
Ingredients
- 500 g red cabbage (without the core, in strips)
- 300 g potato (pelada and diced)
- 180 g red apple (without core, diced)
- 150 g yellow onion (chopped)
- 10 g garlic (chopped)
- 30 ml olive oil
- 15 g butter
- 4 g caraway seeds
- 900 ml vegetable broth (low sodium if preferred)
- 150 ml milk (whole or semidesnatada)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 15 ml apple cider vinegar
- 120 g plain yogurt
- 8 g fresh chives (chopped fino, and a poco more for decorar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
In a large pot, heat the olive oil and butter over medium heat. Add the onion and cook for 5 minutes, stirring, until softened. Add the garlic and caraway seeds and cook 1 minute more until fragrant.
- 2
Add the red cabbage, potato, and apple. Stir well so they are coated with the fat and aromatics, and cook for 5 minutes, stirring occasionally, until the cabbage starts to shrink.
- 3
Pour in the vegetable broth, add the salt and black pepper, and bring to a boil. Reduce the heat, partially cover, and cook for 20 minutes, or until the potato and cabbage are very tender.
- 4
Meanwhile, mix the plain yogurt with half of the chopped chives in a small bowl. Keep chilled for serving.
- 5
Remove the pot from the heat and add the milk and apple cider vinegar. Blend the soup until very smooth and creamy. For an extra silky texture, pass it through a fine sieve.
- 6
Return the soup to low heat and warm gently for 2 to 3 minutes without letting it boil. Adjust salt and pepper to taste.
- 7
Divide the soup among bowls. Add a spoonful of chive yogurt to each serving and finish with the remaining chives on top. Serve hot.
Chef tips
For a brighter color, do not boil the soup after adding the vinegar. Blending thoroughly helps create a silky, even texture.
Substitutions
You can swap the red apple for a green apple for a tarter profile. The milk can be replaced with extra broth for a slightly lighter texture, and the plain yogurt can be replaced with lactose-free yogurt if needed.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
Illustrative imageTeakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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