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