1tspaleppo pepperor half the amount of black pepper
60mldouble cream
Instructions
Chop the cabbage.
400 g white cabbage
Add the cabbage, bread, stock, salt and garlic to a saucepan
60 g bread, 852 ml water, 1 stock cube, 1 tsp salt
Bring to a boil and simmer for 20 minutes
Add the cream when the soup has come off the boil
60 ml double cream
Add the pepper
1 tsp aleppo pepper
Whizz with a stick blender until smooth
Storage
Your lovely creamy vegetarian soup will keep several days in the fridge. If you need to keep it longer than a week, portion to up and store in the freezer. It freezes very well
Notes
Use any type of cabbage, they will all give different flavours to this creamy vegetarian soup.