Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onions, garlic, celery, cabbage, salt and pepper and stir as the veggies soften and wilt for a few minutes
3
Add the stock, cover the pot and simmer for about 20 minutes
4
Use an immersion blender to blend the soup until completely smooth
5
Make the topping: heat the olive oil in a small pan, add the onion, walnuts, salt and pepper and stir as the onions become very soft and golden
6
Serve each bowl of soup with a generous spoonful of onion and walnut topping
Nutrition Facts
4 servings
Serving size
Amount per serving
Calories211
% Daily Value *
Total Fat16g21%
Total Carbohydrate16.3g6%
Protein2.6g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
4 Tbsp olive oil
2 onions, peeled and roughly chopped
6 garlic cloves, roughly chopped
1 cup chopped celery
5 cups roughly chopped green cabbage
Salt and pepper
5 cups vegetable stock
Topping
2 tsp olive oil
½ onion, finely sliced
3 Tbsp walnuts, roughly chopped
Salt and pepper
Directions
1
Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onions, garlic, celery, cabbage, salt and pepper and stir as the veggies soften and wilt for a few minutes
3
Add the stock, cover the pot and simmer for about 20 minutes
4
Use an immersion blender to blend the soup until completely smooth
5
Make the topping: heat the olive oil in a small pan, add the onion, walnuts, salt and pepper and stir as the onions become very soft and golden
6
Serve each bowl of soup with a generous spoonful of onion and walnut topping
