Creamy green cabbage soup with cumin croutons

Preheat the oven to 200 ° C. Crumble the bread for the croutons between the fingers and mix it with the cheese, cumin, oil, a little salt and freshly ground pepper.

Spread the bread over the baking sheet and fry the croutons in the oven for about 10 minutes until golden brown. Allow to cool.

In the meantime, heat the oil in a high pan and fry the onion gently in about 5 minutes.

Add the coals and broth and bring to the boil. Let the coals be cooked in about 5 minutes and then add the cream. Cook for about 2 minutes.

Purée the soup with a hand blender and if necessary, season with salt and freshly ground pepper.

Serve or soup the soup with the croutons.