About the Recipe
This is a great comfort food dish that can be served a romantic starter, a family sharer or to for friends getting together. Quick, easy and simple but very nourishing and warming.
- Sunni Patel, PhD
The blend of sourdough, sweetcorn, potato with the skin and green cabbage helps to add plant points to the diet as well as fibre to serve the gut bacteria.
2 tbsp olive oil
2 onions (diced)
1 tbsp garlic (minced)
100g green cabbage (sliced)
300g potato (diced)
500ml vegetable stock
300ml plant cream
½ tsp pepper
3 tbsp nutritional yeast
1 tbsp parsley (finely chopped)
1 large sourdough bloomer
1 tsp onion powder
1 tsp garlic powder
1 tsp dried parsley
In a heavy bottomed pan, sauté the onions in olive oil with garlic until softened.
Then add the remaining ingredients and let it simmer slowly for 15 minutes.
Meanwhile, cut the top 4 cm off the bloomer and create a cavity by scooping out the bread to create large bread chunks to bake alongside the bloomer bowl.
In a bowl, evenly coat the bread chunks with the onion powder, garlic powder and dried parsley.
Bake the bread bowl and chunks for 10 minutes at 200°C.
Serve the soup in the bread bowl with the chunks.