Redcurrant soup

Name: redcurrant soup
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 clove garlic pressed; 1 Red onion shredded; 1 fresh ginger peeled, grated; 350 gram Red cabbage in pieces; 1 teaspoon coriander powder (ketoembar); 1 teaspoon cumin powder (djinten); 1 mespoint cinnamon powder; 750 milliliters chicken bouillon; 1 flatbread; 1 tablespoon oil; 4 tablespoon sour cream; 4 tablespoon full yogurt; 2 tablespoon coriander minced meat

Try this red cabbage soup

Ingredients

1 tablespoon olive oil
1 clove garlic pressed
1 Red onion shredded
1 fresh ginger peeled, grated
350 gram Red cabbage in pieces
1 teaspoon coriander powder (ketoembar)
1 teaspoon cumin powder (djinten)

1 mespoint cinnamon powder
750 milliliters chicken bouillon
1 flatbread
1 tablespoon oil
4 tablespoon sour cream
4 tablespoon full yogurt
2 tablespoon coriander minced meat

Directions

Heat the oil in a soup pan and fry the garlic, onion and ginger for about 3 minutes.
Then add the cabbage, coriander, cumin and cinnamon powder and fry briefly. Pour in the stock and cook the coals for about 30 minutes.
Puree the soup with a hand blender and season with salt and pepper.
Cut the flat bread into strips, brush with oil and toast the bread until it is crispy.
Spoon a spoonful of sour cream into the soup and sprinkle with the coriander. Serve the bread with the red cabbage soup.