Red Cabbage Cream Soup



Yield: 4 servings


  • 2 Tablespoons Extra Virgin Olive Oil 

  • ½ Red cabbage, cut into slices

  • 1 Leek, sliced

  • 1 Small potato, peeled and diced

  • 4 cups water

  • 1 cup Almond milk (or coconut milk)

  • 1 Tablespoon sea salt

  • 1/2 teaspoon ground ginger

  • Cashews Béchamel Sauce 


  1. Heat the oil in a large saucepan over moderate heat. Add the leeks  and a pinch of salt and sauté for about 3 minutes until soft. Add then the diced potato and 2 tablespoons of water and sauté for about 10 minutes until the potatoes are cooked. Add then the sliced red cabbage and sauté for 5 minutes. Cover with the rest of the water, bring to a boil over medium heat and when it has reached a boil remove the saucepan from the heat.

  2. Add the almond milk, one tablespoon sea salt  and with the help of a hand mixer mix it all well until perfectly combined.

  3. Add the Cashews Bèchamel Sauce and black pepper before serving

  4. Serve hot.