Cabbage-Coconut Soup

Cabbage-Coconut Soup

A new twist on a good, old winter staple.

Cabbage-Coconut Soup

Adapted from SWR Kochkunst with Vincent Klink


1 small white cabbage, trimmed and finely sliced
3 shallots, diced
3 potatoes, diced
olive oil
1500 ml vegetable stock or water
200 ml coconut milk
juice of 1 lemon
1/2 tsp Piment d'Espelette, or to taste
salt and pepper


In a soup pot, heat some olive oil and fry the shallots on medium heat until translucent. Add the cabbage and fry for 2-3 minutes. Add the stock or water and the potatoes, bring to a boil and simmer for about 15 minutes. Add the coconut milk, lemon juice, Piment d'Espelette, salt and pepper.

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