This is another soup that takes me for a walk down the memory lane. Perhaps most Hungarians are also not well acquainted with "köménymag leves" or caraway seed soup, as it's more a dish made by our grandparents than by the newer generations. Most Hungarians ate this soup when there was nothing else to put on the table. The original soup is made without vegetables, and was served with croutons made of dry bread. Caraway seed soup is a forgotten recipe that tastes surprisingly delicious. I added some carrots to it to make it more filling, but it also makes great with vegan sour cream.
Also known as fennel seeds, caraway seeds are highly nutritious. They are an excellent source of copper, potassium, iron, calcium, selenium, magnesium, manganese and zinc. It also contains some B vitamins, and vitamins A, C, and E. It boasts anti-inflammatory benefits and helps with your digestion, as well.
YIELDS
4-6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 tbsp olive oil
- 1 tsp caraway seeds
- 2 tbsp gluten-free flour
- 3 medium carrots, sliced
- 1 tsp paprika powder
- 4 cups veggie stock
- to taste salt
Directions
1. Place oil in a medium pot and add the caraway seeds. Sauté caraway seeds for one minute on low heat.
2. Add the flour and keep stirring until flour begins to get a golden color. Remove from heat and add the paprika powder. Gradually add the veggie stock and keep stirring until flour is well blended with the stock. Taste it and adjust the salt.
3. Add chopped carrots and bring soup to slow simmer and slowly simmer for 3-4 minutes.
4. Remove from heat and cover pot. Let soup rest for 5 minutes. Serve piping hot.
Also by Imola: Vegan Cream of Celeriac Soup
GF Vegan West African Peanut Soup
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Photo: Imola Toth
