|Olive oil||1 Tablespoon|
|Onion||1 Medium, chopped|
|Potatoes||3 Small, chopped|
|Fat free milk||3 Cup (48 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Caraway seeds||1⁄2 Teaspoon (Shia Jeera)|
|Grated nutmeg||1⁄2 Teaspoon|
Bring plenty of water to boil in a large pan and remove from heat.
Plunge cabbage into boiling hot water and leave for 10 minutes.
Remove from water, press well to drain and chop finely.
Heat oil in a pan over moderate heat.
Add onion and saute for 2 minutes.
Add cabbage and potatoes and cook for about 15 minutes till tender.
Mix cornflour with 1 tbsp of the measured milk and pour into soup with remaining milk.
Cook for about 2 minutes stirring continuously till thick.
Stir in salt and pepper.
Transfer to a blender, add caraway seeds and nutmeg and blend till smooth.
Return soup to pan and heat through.
Pour hot soup into soup bowls and serve immediately.