Caraway Seed Soup

A simple soup of old times, reputed to be healing – with the warm, spicy aroma of toasted caraway seeds.

1. Heat the cooking oil and toast the caraway seeds in it for a few seconds, until fragrant – taking care that they do not burn.

2. Add the finely chopped onion, sweat it, then add the crushed garlic too.

3. Sprinkle over the flour, make a light roux, then add the paprika and stir it in quickly.

4. Pour in the water and whisk it smooth with a balloon whisk.

5. Season with salt and pepper and cook over a low heat for 15 minutes.

6. Serve hot, strained or unstrained as you like.

Tip: If you want a finer, cleaner flavour, strain the soup before serving so the caraway seeds impart only their aroma and flavour.