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.
- 1 Cauliflower
- 1 Spring Cabbage
- 1 Onion
- 1 litre vegetable stock
- 2 Tbsp Indigo Herbs Pumpkin Seed Butter
- Season to taste
- Chop up the vegetables and put them in a pan
- Pour the stock over them
- Boil for 30 minutes
- (Blend in a food processor if you like a smooth soup)
- Add the Pumpkin Seed Butter and stir well