• 2 Tbsp olive oil
  • 1 medium onion - Diced
  • 4 stalks of celery - Thinly sliced
  • 1 garlic clove - Thinly sliced
  • 1 Tbsp fennel seeds
  • 1 Tsp black cardamom seeds - Crushed
  • 1 Litre Vegetable Stock
  • 1 can coconut milk (400ml)
  • 1 medium/large potato - Peeled and cut into small cubes
  • Half a red cabbage - Thinly sliced


  • STEP 1
    Heat the oil in a large heavy based saucepan on a medium/low heat.
  • STEP 2
    Add onion, celery, garlic, fennel and cardamom seeds. Gently fry until tender, starting to yellow and you start to smell the fragrance of the seeds.
  • STEP 3
    Add the vegetable stock and coconut milk. Bring to the boil.
  • STEP 4
    Add potatoes and red cabbage. Mix all the ingredients together and bring back to the boil. Cover, reduce heat to low and simmer for 20 minutes, until the cabbage is tender.
  • STEP 5
    Remove from heat and allow to cool until easy to handle. In batches add to a blender and blend until smooth.
  • STEP 6
    Serve hot with crusty bread.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings