Red cabbage & caraway soup with horseradish

Name: Red cabbage & caraway soup with horseradish
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 50 g unsalted butter; 2 onions, finely chopped; 2 celery stalks, finely chopped; 1½ tsp caraway seeds; 1½ tsp essential Waitrose Tomato Puree; 500 g red cabbage, cored and finely shredded; 1 large dessert apple, peeled and finely chopped; 2 tbsp red wine vinegar; 2 tbsp caster sugar; 1½ L fresh vegetable or chicken stock; ¾ tsp salt; 4 tbsp creme fraiche; 4 tsp grated horseradish (fresh or from a jar); 2 tbsp chives

This soup is not only vibrant in colour, but also in flavour! It's packed with the warming flavours of red cabbage and horseradish, giving you the taste of a roast beef dinner without the hassle.

3.5 out of 5 stars(2) Rate this recipe

Gluten freeVegetarian

Serves4
CourseMain meal
Prepare15 mins
Cook55 mins
Total time1 hr 10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

50g unsalted butter
2 onions, finely chopped
2 celery stalks, finely chopped
1½ tsp caraway seeds
1½ tsp essential Waitrose Tomato Puree
500g red cabbage, cored and finely shredded
1 large dessert apple, peeled and finely chopped
2 tbsp red wine vinegar
2 tbsp caster sugar
1½ L fresh vegetable or chicken stock
¾ tsp salt
4 tbsp creme fraiche
4 tsp grated horseradish (fresh or from a jar)
2 tbsp chives

Melt the butter in a large stainless steel saucepan. Add the onion, celery and caraway with a pinch of salt. Sweat over a gentle heat for 8 minutes, until starting to soften. Add the tomato purée and cook for 1 minute, then stir in the cabbage and apple. Cover with a lid and cook for 15 minutes over a low heat, stirring occasionally.
Stir in the vinegar and sugar, then add the stock and salt; stir together. Cover, bring to the boil, then simmer for 30 minutes. Meanwhile, mix together the crème fraîche and horseradish in a bowl with a pinch of salt and set aside.
Using a stick blender, whizz the soup until as smooth as possible (if necessary, you can push it through a sieve with a ladle, until only a couple of spoonfuls of pulp remain in the sieve; discard the pulp). Season with black pepper and add more salt if needed. Ladle into bowls, swirl in a blob of the horseradish cream and sprinkle with the chives before serving.

Typical values per serving when made using specific products in recipe