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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.
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.