Cabbage and caraway have a natural affinity, and team up with the potatoes to produce this delightfully funky soup.

Ingredients:

1/3 cup olive oil

2 medium onions, quartered

2 large leeks, white part and the soft green parts, sliced thin

6 large cloves garlic

3 ribs celery, peeled and cut in chunks

2 large potatoes, peeled and cut into large chunks

1 bunch dill, fronds and stems

1 large head cabbage, cut into large chunks

4 cups canned crushed tomatoes

3 tablespoons paprika

Salt to taste

12 cups (3 quarts) water

3 tablespoons caraway seeds

Pepper to taste

Instructions:

Heat the oil in wide soup pot. In a food processor, coarsely chop onions, leeks, garlic, celery and add to the hot oil. Sauté until translucent. Add all remaining ingredients except caraway seeds and the pepper, and bring to a boil. Reduce the flame to medium and cook, covered, 1 hour. Add the caraway seeds and the pepper and cook another 10 minutes. Cream with an immersion blender until smooth. Adjust the texture and seasonings. Serve hot. Makes a dozen ample servings.

Filed under: Gluten Free Recipes, Kosher Food, Kosher Natural Foods, Kosher Recipes, Kosher Whole Foods, Natural Foods, Pareve Recipes, Soup Recipes, Vegetarian Recipes