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Creamy Cabbage & Almond Soup
Cabbage soup has a bad reputation.
My first experience of it was when I was living in England. My flat mate decided she was going on a diet and made a big pot of cabbage soup.
Needless to say the diet didn’t end well.
And I was a little hesitant to try cabbage soup again.
But I’m really loving everything cabbage right now. And it’s Winter here. So I thought it was worth a shot.
And was it ever worth it?! Adding the almond meal to the broth makes for a rich, creamy soup.
And the crunchy almonds on top add the extra texture and substance that all good soups need.
I promise, the word ‘diet’ won’t even cross your mind.
Total Time 30 minutes
Servings 2 people
Ingredients
- 500 g (1lb) cabbage about 1/4 large
- 3 cups chicken or veg stock
- 4 sprigs thyme optional, leaves picked
- 100 g (3.5oz) almond meal
- 1 tablespoon rice wine or other wine vinegar
- 100 g (3.5oz) roast almonds
Instructions
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Finely slice cabbage and place in a largeish saucepan with the stock, thyme and almond meal. Cover and bring to the boil.
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Reduce heat to medium and simmer rapidly covered for 10-15 minutes or until the cabbage is lovely and soft.
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Taste and season with salt and vinegar as needed. If the soup is dry add some water.
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Divide between 2 deep bowls and serve topped with roast almonds.