One More Quick Caraway Soup for Your Collection

Step-by-step method

Let’s cook

At a glance

This aromatic caraway soup comes together in just over half an hour, combining toasted caraway seeds in a spelt flour roux with a quick-cooking broth. The real charm lies in the fluffy semolina dumplings that cook right in the pot—just be careful not to let your roux brown, as that can turn the whole soup bitter.

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    Toast the caraway in butter

    Melt the butter in a medium-sized pot. Add the whole caraway seeds and toast for about 2 to 3 minutes, until they release their gorgeous aroma. This step also brings out their flavor much better.

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    Make the roux

    Add the flour and toast it until golden — not brown! If it browns too much, it will turn bitter and spoil the soup. Stir together to form a roux, then thin it out with cold stock or water. The amount depends on how thick you like your soup.

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  3. 3/5

    Simmer the soup

    Season with salt and pepper, then let the soup simmer for twenty minutes.

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One More Quick Caraway Soup for Your Collection

bohynekuchyne
Active time total 33 min
Prep — Cook 33 min
Plus 10 min of resting (not counted in active time)
10 Ingredients
5 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 10 ingredients

Adjust servings

About this recipe

I've already got one caraway soup here on the blog. But this one's a little different — made with my favorite spelt flour, and instead of croutons I've added little semolina dumplings. Everyone loved it, and let's face it, in winter you can never have too many good soups.

Vegetarian Soups Warming & cozy Comfort food

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