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Red Cabbage Soup

with Pumpernickel Crunch

Red Cabbage Soup

with Pumpernickel Crunch

Duration
approx. 30 min.
Effort
Leicht

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

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.

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.

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