Red Cabbage Soup
with Pumpernickel Crunch
Ingredients for 4 people
- 1 glass Kühne Red Cabbage
- 1 small apple
- 1 red onion
- 2 cloves of garlic
- 1 tbsp coconut oil
- 2 tbsp purple curry
- 300ml vegetable stock
- ½ tsp chili flakes
- ½ tsp cinnamon
- salt, pepper
- For the topping
- 4 slices pumpernickel
- 1 tbsp butter
- 1 tsp course sea salt
- 2 tbsp chopped pistachios
- ½ bunch cress
The nutritional values given are approximate and should be taken as a guide.
Products used
Preparation
1. Drain and rinse Kühne 2 min. Red Cabbage under cold water.
2. Peel apple, onions and garlic and cut into fine cubes.
3. Steam apple, onion and garlic cubes in a pot with oil. Add Kühne 2 min. Red Cabbage, curry, chili and cinnamon, deglaze with coconut milk and vegetable stock and let simmer for 10 minutes.
4. Take soup of the stove, puree with a hand blender. Season with salt and pepper.
5. Melt butter in a hot pan. Crumble pumpernickel and roast with salt and butter for 3 minutes. Mix pumpernickel crunch with chopped pistachios and spread cress over the soup.
