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Low-carb almond and cabbage soup

Recipe from: 25 May 2015
recipes, banting, lchf

Ingredients 11
Servings 4
Time 00:15


  • 30
  • 1
    large onion, diced
  • 15
    garlic, crushed
  • 200
    flaked almonds
  • 350
    cabbage, shredded
  • 1
    chicken stock
  • 250
  • salt and pepper
  • 80
    crème fraiche / cultured cream, to serve
  • 150
    goat's cheese, to serve
  • handful of micro herbs, to serve



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.

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!

Recipe reprinted with permission of Illanique van Aswegen.
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