Roasted Cabbage, Potato and Caraway Soup with Dill Yogurt
An original, comforting soup with cabbage roasted until caramelized, potato for body, and aromatic caraway. It is finished with dill yogurt and chives for a fresh, creamy contrast.
Ingredients
- 700 g green cabbage (cut in wedges)
- 350 g potato (pelada and cut diced)
- 180 g yellow onion (sliced)
- 12 g garlic (chopped)
- 45 ml olive oil (divided)
- 4 g caraway seeds (lightly machacadas)
- 2 g sweet paprika
- 900 ml vegetable broth (low sodium if preferred)
- 160 g plain Greek yogurt
- 8 g fresh dill (chopped fino)
- 10 g fresh chives (chopped)
- 15 ml lemon juice
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 120 ml water (solo si hace falta ajustar the textura)
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
Preheat the oven to 220 °C / 425 °F. Place the cabbage, potato, and onion on a large sheet pan. Add 2 tablespoons of the olive oil, half of the salt, and the black pepper, then toss well to coat.
- 2
Roast the vegetables for 25 minutes at 220 °C / 425 °F, turning halfway through, until the cabbage is browned on the edges and the potato is tender.
- 3
Meanwhile, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the garlic, caraway seeds, and sweet paprika, and cook for 1 minute, stirring, until fragrant but not burned.
- 4
Transfer the roasted cabbage, potato, and onion to the pot. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes so the flavors blend.
- 5
Remove from the heat and blend the soup until creamy. If you want a lighter texture, add the water and blend again. Taste and adjust with the remaining salt if needed.
- 6
In a small bowl, mix the Greek yogurt with the fresh dill and lemon juice until smooth.
- 7
Serve the soup hot and finish each portion with a spoonful of dill yogurt and the fresh chives on top.
Chef tips
For deeper flavor, let some cabbage edges char slightly on the tray. If you prefer a more rustic texture, reserve a small portion of the roasted cabbage and stir it in finely chopped at the end.
Substitutions
You can replace the Greek yogurt with unsweetened plant-based yogurt for a vegan version, and use fresh parsley instead of dill if preferred. Caraway can be swapped for fennel seeds for a different flavor profile.
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 imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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
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