Red cabbage soup with nut topping

Ingredients for 2 servings:

• 1 tbsp rapeseed oil
• 50 g onion(s), diced
• 1 clove(s) garlic, finely chopped
• 300 g red cabbage, cleaned, diced
• 150 g potatoes, peeled, diced
• 450 ml beef broth or vegetable broth
• 200 ml grape juice
• 2 tbsp honey
• 3 tbsp red wine vinegar
• salt and pepper
• 2 tbsp, heaped sour cream
• 4 tbsp, heaped nuts, mixed, pistachios, pine nuts etc.

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simple, quick and delicious

Heat rapeseed oil in a pan and sauté the onions and garlic. Deglaze with broth, grape juice, and vinegar. Add the red cabbage and potatoes. Simmer gently for 20 minutes. Purée with a hand blender and season with honey, salt, and pepper. Add a little more vinegar, if desired. Chop the nuts slightly and toast them in a dry pan. Reheat the soup, ladle it onto two bowls, place a tablespoon of sour cream on each of the bowls, and sprinkle the toasted nuts over the soup.