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Ingredients
- 1 small potato
- 250ml/9fl oz hot vegetable stock
- ½ green cabbage, shredded
- 1 glass white wine
- ½ teaspoon cumin seeds
- White wine vinegar
- 1 teaspoon runny honey
Method
- Shred the cabbage using a mandoline, a food processor, or a cheese slice.
- Peel and chop the potato into small dice.
- Put the chopped potato and the vegetable stock into a large saucepan, bring to a fast rolling boil turn down the heat and allow to simmer for 3-5 minutes.
- Add the cabbage and white wine to the pan — simmer for 3-5 minutes.
- Add the cumin seeds and white wine vinegar — simmer for another 6-7 minutes. The cabbage should be tender but still slightly crisp.
- Pour the soup into a serving bowl and drizzle with the honey over it.
- Enjoy.