Red cabbage and pear soup with seeds
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 26 tags
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Recipe characteristics
Cream
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Red cabbage hard core removed 600 g
- Red onion 150 g
- Pear peeled and cored 300 g
- Potato peeled 200 g
- Vegetable stock low-salt 1200 g
- Raisins seedless 20 g
- Sunflower seeds hulled unsalted 15 g
- Pumpkin seeds hulled unsalted 15 g
- Extra virgin olive oil 30 g
- Parsley 3 g
- Salt depending on stock 1 g
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Method
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Chop the onion and soften in a saucepan with the oil for 6 minutes. Finely shred the cabbage, add it and cook for another 3 minutes, stirring.
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Add the potato in 2 cm cubes, stock and salt. Cover and simmer gently for 25 minutes until the cabbage and potato are tender.
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Dice the pears, add them and cook for another 8–10 minutes. Remove from the heat and blend smooth with a stick blender.
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Toast the sunflower seeds and pumpkin seeds in a dry pan over medium-low heat for 2–3 minutes, stirring. Transfer to a plate.
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Divide the soup between four bowls and add the seeds, raisins and chopped parsley.
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