Cauliflower, Cabbage & Pumpkin Seed Butter Soup

Cauliflower, Cabbage & Pumpkin Seed Butter Soup

This is a fabulous soup to make this time of year when the early cabbages and cauliflowers are in abundance. It’s full of flavour and totally packed with nutrition. I love that I can pick the cauliflower and cabbage and blend them into this incredibly tasty soup within an hour.

The pumpkin seed butter gives this brassica brew a smokey depth of flavour and a kind of maturity to an early-in-the-year produce soup. It’s delicious with croutons or some fine bread.

Cauliflower is full of nutrients, not least of which lots of vitamin A & K and cabbage is also packed with vitamin A and lots of other micronutrients. The pumpkin seed butter is not only absolutely gorgeous in taste, but also a powerhouse of phosphorus, magnesium, manganese, zinc, iron and copper. It also contains protein and vitamin K.

Cauliflower, Cabbage & Pumpkin Seed Butter Soup
Like a bowl of fresh spring time!
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  1. 1 Cauliflower
  2. 1 Spring Cabbage
  3. 1 Onion
  4. 1 litre vegetable stock
  5. 2 Tbsp Indigo Herbs Pumpkin Seed Butter
  6. Season to taste
  1. Chop up the vegetables and put them in a pan
  2. Pour the stock over them
  3. Boil for 30 minutes
  4. (Blend in a food processor if you like a smooth soup)
  5. Add the Pumpkin Seed Butter and stir well
This Week In The Garden


Mom of 3, keeper of mad collies and chickens, in search of lost perennial veg and into all thing permaculture. Writer, thinker and blogger. Maker of WordPress websites and internet geek.

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