|Cabbage and coconut soup|
|Info:||Delicious and soothing – not a whiff of ‘that’ traditional cabbage smell!|
|Benefits:||Immune boosting, digestive health|
|Prep Time:||5 mins|
|Cooking Time:||15 mins|
|Ingredients:||1 tsp coconut oil
Garlic, two cloves, roughly chopped
½ tsp salt
1 tsp garam masala
1 tsp ground coriander
1 tsp cumin seeds
½ tsp fenugreek
1tsp coriander seeds
1cm turmeric root
1cm ginger root
1 cabbage, roughly chopped
¼ creamed coconut block
3 tbsp desiccated coconut (optional – if you would like your soup more chewy!)
To serve: squeeze of lemon and black pepper
Optional: Tofu/tempeh chunks to serve, or use silken tofu and blend into soup.
- Heat coconut oil in a medium sized pan over a medium heat for 2 mins, or until melted.
- Add onion and garlic, and after a few mins, add the spices, stir for a few minutes, then add the cabbage and stir until all coated.
- Add enough boiling water to just cover the cabbage (more, if you would like thinner soup), add the creamed coconut and desiccated coconut (if using). Cover and leave for about 10 minutes, or until the cabbage is soft.
- Blend the soup using a stick blender. Serve with a squeeze of lemon and black pepper. Enjoy!