Red Cabbage Soup


2 tbsp coconut oil
1 onion
2 cloves garlic
½ red cabbage, about 300g – 250g
2 stick celery
1 red skinned potato/any potato
1 tbsp fennel seeds
1 tsp black cardamon seeds
3-4 cups water
1 small can coconut cream – reserve a bit for the top


  • Heat oil in a large pot on medium heat.
  • Add onion and celery and gently fry off.
  • Add garlic, fennel and cardamom and cook for a few more minutes stirring gently so they don’t brown.
  • Add water and most of the coconut cream but reserve some of the solid coconut cream to top with
  • Add potato and cabbage, give a stir and cover with a lid.
  • Bring to a gentle boil for 20 minutes.
  • Remove from heat, and puree in the pot using an immersion blender, or puree in a blender.
  • Serve hot, in bowls, with a dollop of coconut cream on each.