Ingredients:
2 Tbsp olive oil
1 med red onion, diced (white works if you don't have red)
3 cloves garlic, minced
1 Tbsp caraway seeds
2 Tbsp paprika
1 (14oz) can diced tomatoes (or 2 med frozen tomatoes diced*)
1 cup tomato puree (can make from frozen tomatoes)
3 cups cold water
1/8 cup cider vinegar
4 cups shredded green cabbage
2 tsp grated lemon zest (or 1 Tbsp lemon juice)
1 Tbsp honey
salt and pepper to taste
Directions:
Heat olive oil in a large pot over medium heat. Add the onion, garlic, and caraway seeds. Saute, stirring frequently until the onion is translucent. Stir in the paprika, and cook for 1 min. while stirring contiuously
Add the diced tomatoes, tomato puree, cold water, and vinegar. Bring soup to a simmer. Simmer for 5 min. Add the cabbage and lemon zest/juice; continue to simmer covered for 30 min or until cabbage is tender. Add the honey. Season soup with salt and pepper to taste. (this recipe taken from "The Whole Foods Market Cookbook")
*to dice frozen tomatoes use a bread knife and saw carefully. (-thanks Juli for the great tip!)
