White Cabbage Pumpkin Soup

Ingredients

• 500 g white cabbage (ca. 1 kg)
• 400 g pumpkin (1 piece)
• 2 large onions
• 2 Garlic cloves
• 1 EL oil
• 2 EL chopped parsley
• 1 large sour apple
• 1 EL horseradish (fresh or jarred)
• vegetable broth extract (to taste)
• Salt
• ground pepper

Instructions

1. 1.

   Quarter the cabbage, clean, wash and shred. Peel the pumpkin, remove seeds, cut flesh into small pieces.

2. 2.

   Peel and finely chop onion and garlic; sauté in hot oil until translucent. Add cabbage and pumpkin, stir-fry briefly. Pour in 800 ml water and bring to a boil. Season with vegetable broth extract, salt, and pepper; cover and simmer over low heat for about 20 minutes until the cabbage is tender. Peel, dice the apple, and cook for an additional 5 minutes. Stir in herbs and finish with horseradish and salt.