An apple and a whole host of fragrant spices layer on the flavor in this good-for-you vegetarian soup.
Rach likes to serve this with her Grilled Cheese with Sundried Tomato Spread.
- 2 tablespoons extra-virgin olive oil (EVOO)
- 2 tablesoons butter
- 1 large carrot, peeled and chopped
- 1 parsnip, peeled and chopped
- 3 ribs celery with leafy tops, chopped
- 1 leek, quartered lengthwise, cleaned and chopped
- 1 large firm apple, such as Honeycrisp or Gala, peeled and diced
- Salt and pepper
- ½ teaspoon whole allspice
- 1 teaspoon juniper berries
- 1 teaspoon cumin, ground or seed
- 1 teaspoon celery seed
- 1 teaspoon caraway , seed or ground
- 1 teaspoon paprika, palmful
- 2 large fresh bay leaves
- 1 small red cabbage, quartered, cored and very thinly sliced
- 2 tablespoons light-brown sugar, such as Domino's Pourable
- 2 tablespoons sherry or cider vinegar
- 1 quart vegetable stock or chicken stock
- 1 cup tomato sauce from one 8-ounce, 1 cup passata from a 24-ounce jar
- Fresh dill, parsley and chives, about ½ cup combined
- Crème fraiche or sour cream
Heat a large Dutch oven over medium-high heat with EVOO, 2 turns of the pan, and melt the butter into oil. Add carrot, parsnip, celery, leek, and apple, and season with salt and pepper, allspice, juniper, cumin, celery seed, caraway, paprika, and bay leaves. Partially cover the pot and sweat the vegetables 8-10 minutes, stirring occasionally. Add cabbage, stir and cook down 15 minutes more. Add sugar and vinegar, stir to combine. Add stock and tomatoes and bring to a boil, reduce heat and simmer 1 hour, adding water as necessary to keep soup loose.
To serve, stir dill, parsley and chive into soup and top with crème fraiche or sour cream.