I love cabbage, there are those who have an aversion to it in but I really do find it delicious, although I’d never tried to make a soup with it before and was a tad worried it would end up like those boarding school meals from which an aversion to cabbage is formed.
You all know I love avocados and thought using them in a soup would add a natural creaminess to its texture as well as adding its fresh, subtle flavour. Cranberries were also added because I was keeping them in the freezer especially to be added to the Lamb Kalia but consequently forgot, but they added a sweet enjoyable sharpness to the soup.
This makes a fair bit of soup to put in your freezer for a later time, organic as always.
Right then, let’s get down to business (to defeat, the Huns):
– 1 Savoy cabbage, with the outer leaves peeled off cored and cut into chunks
– 4 new potatoes, cut into chunks
– 2 avocados, diced
– 200g frozen or fresh cranberries
– 3 cloves
– 2 sticks of celery, chopped
– Freshly ground black pepper
– 1tsp organic sea salt
– 2 white onions, diced
– 1 1/2 litres of home-made vegetable stock
– 2tbsp extra virgin olive oil
– 2 stalks of rosemary
– 2 cloves of garlic, roughly chopped
– Gently heat the oil in a large pan over a medium heat, and slowly fry the onions and garlic until the onions become translucent.
– Add in the cabbage, little by little, stirring and allowing to wilt before adding in the next handful.
– Turn the heat down to low-medium and stir in the potatoes, celery, rosemary, cloves and cook for 10 minutes until the potatoes are softer.
– Add the stock, cranberries, and seasoning and allow to cook at a gentle bubble for 15 to 20 minutes.
– Remove the cloves rosemary stalks, before adding the avocado, stir well.
– Remove from the heat and pulse until smooth.
– Ladle into bowls, add a couple of extra cranberries on top if so desired, and serve.