Potato, Cabbage And Caraway Soup - cooking recipe

Ingredients

25 g butter
600 g floury potatoes
2 None onions, finely diced
2 None celery stalks, trimmed and diced
1.5 litre vegetable stock
400 g green cabbage, trimmed and shredded
1-2 tsp cumin seeds, toasted

Preparation

Melt the butter in a large saucepan over medium heat. Add the potatoes, onions and celery and cook for 3-4 mins. Add the broth and bring to a boil. Reduce heat and simmer for 15-20 mins until the vegetables are tender.
Transfer the mixture to a blender and blend until smooth. Return to the saucepan, stir in the cabbage and caraway and simmer for 10 mins. Season with salt and pepper to taste, divide among four bowls and serve.