Carrot, cilantro, apple and cabbage soup
8 servings
60 minutes
This aromatic soup is a true hymn to freshness and harmony of flavors. European cuisine gains brightness from the bold combination of carrots, cilantro, apples, and savoy cabbage. Ginger root and lemongrass fill it with warmth and a hint of spiciness, while apples add a subtle tartness that balances the sweetness of the carrots. Thanks to the rich flavor of the broth, the soup requires no salt or pepper – nature has taken care of its deep aroma. It is perfect for a light lunch or dinner, warming on cool days and refreshing in summer. Each spoonful of this soup is like a journey through a garden filled with fresh herbs and crunchy vegetables.
1
In a three-liter pot with water, add chopped leek, coarsely chopped onion, minced ginger, about one hundred grams of carrots, coriander roots, and lemongrass. Bring to a boil, reduce heat and simmer for about forty minutes.
- Leek: 1 stem
- Onion: 1 head
- Ginger: 100 g
- Carrot: 400 g
- Cilantro: 30 g
- Lemongrass: 3 stems
2
Strain the prepared broth, add finely chopped carrots, coarsely chopped celery, and shredded cabbage. Cook for 15 minutes, then add the chopped green apples and cook for another five. Season with cilantro, garlic, and lemon juice, then blend the soup. The aroma and taste of the soup are so rich that it can be made without salt and pepper.
- Carrot: 400 g
- Celery stalk: 2 pieces
- Savoy cabbage: 1 piece
- Apple: 200 g
- Cilantro: 30 g
- Garlic: 2 cloves
- Lemon: 1 piece
