Go Back
+ servings
Creamy Cabbage & Almond Soup

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.

Course Dinner
Cuisine modern
Keyword 6-ingredients, almond, cabbage, creamy, simple, soup, vegan, wholefoods
Total Time 30 minutes
Servings 2 people


  • 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


  1. Finely slice cabbage and place in a largeish saucepan with the stock, thyme and almond meal. Cover and bring to the boil.
  2. Reduce heat to medium and simmer rapidly covered for 10-15 minutes or until the cabbage is lovely and soft.
  3. Taste and season with salt and vinegar as needed. If the soup is dry add some water.
  4. Divide between 2 deep bowls and serve topped with roast almonds.

Recipe Video