First start with the preparation of the vegetables. Peel the garlic, onion, carrot and potatoes. Chopped them roughly and cut the potatoes into cubes.
Secondly clean the red cabbage. Pull back the first few leaves and throw them away. Then cut the cabbage in half and remove the stem. Cut the cabbage into slices.
In a big pan heat the olive oil on medium and fry the onion and carrot. Then add the cabbage, garlic and potatoes and stir them for a few minutes.
Cover the pan with 1.2l of hot water and seasoned. Bring to boil and cover with lid to cook the vegetables for about 20-25 minutes or until softened.
While the vegetables are cooking prepare the garnish. In a shallow frying pan put the seeds and roast them quickly and put aside. In small baking tray put greaseproof and cut a couple of slices of bread for croutons. Sprinkle with a bit olive oil and baked them for 5-6 minutes in preheat oven at 180°C or until golden.
Once the vegetables are cooked, remove the pan and add the sugar and the juice of the lemon. Then blend everything together.
Serve the soup with the croutons and roasted seeds on top.
