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Cabbage & Caraway Soup


4 tablespoons olive oil

2 leeks, cleaned well and sliced

3 cloves garlic, smashed

1/2 teaspoon caraway seeds, plus more for garnish

1 medium Napa cabbage, roughly chopped

1 medium potato, scrubbed and diced

5 cups vegetables broth

Salt and pepper

Grated parmesan cheese (optional)


  1. Heat oil in a pan over medium heat and sauté leeks until softened, about 5 minutes. Add the garlic and the caraways seeds and cook another 2 minutes.
  2. Add the cabbage and potato. Continue cooking, stirring regularly, for another 3 minutes.
  3. Add enough broth just to cover vegetables and bring to a boil. Reduce heat to a simmer and cook until potato in tender, about 10 minutes. Taste and season with salt.
  4. Remove the pot from heat and using an immersion blender, blend the soup roughly. Add more broth if you think it’s too thick.
  5. Taste and adjust seasoning as needed. Top with grated parmesan cheese and extra caraway seeds.