Ingredients
2 tablespoons Extra Virgin Olive Oil
1 small Onion peeled, diced
3 Garlic Clove peeled, crushed
400 g Cabbage washed, roughly chopped
400g Pumpkin washed, peeled, chopped in small cubes
½ cup Celery trimmed, finely diced
4 cup Vegetable Stock
1 cup Heavy Cream or coconut cream if dairy-free
1 teaspoon Salt adjust to taste
Serving suggestions per bowl
2-4 tablespoons Shredded Parmesan
4 Macadamia Nuts
STEP 1
In a large saucepan, warm the olive oil.
Add the chopped onion and crushed garlic. Fry until soft and fragrant for about 2 minutes.
STEP 2
Add chopped cabbage, pumpkin pieces, diced celery, and stir fry for 2 minutes.
Add the vegetable stock, reduce heat, cover, and simmer for 20 minutes or until the vegetables are soft and tender.
STEP 3
Stir in heavy cream and blend until smooth into a blender or using an immersion stick blender.
Feel free to adjust the thickness of your soup by adding a bit more cream or cold water to get a lighter soup.
STEP4
Serve with 2 tablespoons of grated cheddar and roasted salted macadamia nuts on top.
Store up to 3 days in an airtight container in the fridge or freeze. Defrost in the fridge the day before serving.
Recipe by Sweet as Honey