2 tbsp olive oil
1 large onion, sliced
6 garlic cloves, halved
3 cups shredded/sliced cabbage
4 potatoes, unpeeled, cut into large chunks
1 tsp caraway seeds
2 tsp sea salt
5 cups of water
Heat the olive oil in a large soup pot and soften the onion.
Add the garlic and cabbage, cook on low heat for 10 minutes, stirring occasionally.
Add the potatoes, caraway seeds, sea salt, and water.
Bring to a boil then simmer until potatoes are cooked all the way through, about 20-30 minutes.
Use a blender or food processor to create a creamy consistency.
Garnish with sea salt, fresh cracked pepper, and a few caraway seeds (optional).