2 teaspoons chopped fresh or 1/2 teaspoon dried dill
1/2 teaspoon pepper
How to Make It
Heat oil in a Dutch oven over medium-high heat until hot. Add cabbage and next 5 ingredients (cabbage through caraway seeds); sauté 2 minutes. Add water and broth; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add chickpeas, parsley, dill, and pepper; cook until thoroughly heated.
I just made this yesterday but let it sit overnight in fridge to enhance flavor. Very good, mild flavor...I left out caraway seeds as I didn't have any. Would make again but this will be a lunch item for me, probably too bland to serve for dinner.
My husband and I love this soup. I am not a big fan of caraway seeds, but I really like them in this recipe. It seems light, and yet it is very filling. Great with a crusty bread and some cheese. It's even better the next day.
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