Name: Low-carb almond and cabbage soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 30 ml butter; 1 onion large, diced; 15 ml garlic cloves, crushed; 200 g almonds flaked; 350 g cabbage shredded; 1 l stock chicken; 250 ml cream; salt and freshly ground black pepper; 80 ml crème fraîche or cultured cream, to serve; 150 g goat's milk cheese to serve; micro herbs handful

Recipe Disclaimer

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Ingredients (11)

30 ml	butter
1	onion — large, diced
15 ml	garlic — cloves, crushed
200 g	almonds — flaked
350 g	cabbage — shredded
1 l	stock — chicken
250 ml	cream
	salt and freshly ground black pepper
80 ml	crème fraîche — or cultured cream, to serve
150 g	goat's milk cheese — to serve
	micro herbs — handful

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Method:

Place the butter in a large pot over very low heat. Once melted, stir in the onions and gently sweat it off for 15 minutes. Cook it slowly as you do not want the onions to brown but simply go translucent.

Stir in the garlic, almonds and cabbage. Gently fry for 5 minutes. Add in the stock, cover with a lid and cook for 30 minutes until the cabbage and nuts are tender.

Add the cream and purée it in a food processor until smooth. Thin it out with a bit of warm milk if needed. Season it to taste.

Serve each portion with a dollop of crème fraiche/ cultured cream. Crumble some goats cheese on top and garnish with a bit of micro herbs.

TIP:
If you’d like to add a bit of meat to this soup then simply cook some streaky bacon under the grill for a few minutes until golden and crisp. Chop it up finely and scatter it on top of the soup. It adds a lovely layer of crunch!