Cabbage and coconut soup

Cabbage and coconut soup
Category: Lunch
Info: Delicious and soothing – not a whiff of ‘that’ traditional cabbage smell!
Benefits: Immune boosting, digestive health
Serves: 2-3
Prep Time: 5 mins
Cooking Time: 15 mins
Ingredients: 1 tsp coconut oil
One onion
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.


How to:

  1. Heat coconut oil in a medium sized pan over a medium heat for 2 mins, or until melted.
  2. 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.
  3. 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.
  4. Blend the soup using a stick blender. Serve with a squeeze of lemon and black pepper. Enjoy!