Pumpkin And Cabbage Soup

Ingredients

• 2 tablespoons Extra Virgin Olive Oil
• 1 small Onion (peeled, diced)
• 3 Garlic Clove (peeled, crushed)
• 14 oz White Cabbage ( washed, roughly chopped (400g))
• 20 oz Pumpkin (washed, peeled, chopped in small cubes (400g))
• 1/2 cup Celery (trimmed, finely diced)
• 4 cup Vegetable Stock
• 1 cup Heavy Cream (or coconut cream if dairy-free)
• 1 teaspoon Salt (adjust to taste)
• 2-4 tablespoons Shredded Parmesan
• 4 Macadamia Nuts

Instructions

1. 1

   In a large saucepan, warm the olive oil.

2. 2

   Add the chopped onion and crushed garlic. Fry until soft and fragrant for about 2 minutes.

3. 3

   Add chopped cabbage, pumpkin pieces, diced celery, and stir fry for 2 minutes.

4. 4

   Add the vegetable stock, reduce heat, cover, and simmer for 20 minutes or until the vegetables are soft and tender.

5. 5

   Stir in heavy cream and blend until smooth into a blender or using an immersion stick blender.

6. 6

   Feel free to adjust the thickness of your soup by adding a bit more cream or cold water to get a lighter soup.

7. 7

   Serve with 2 tablespoons of grated cheddar and roasted salted macadamia nuts on top.

8. 8

   --- Storage ---

9. 9

   Store up to 3 days in an airtight container in the fridge or freeze. Defrost in the fridge the day before serving.