Ingredients

1 red onion

1-2 cloves of garlic

1 cm of fresh ginger

300g of potatoes

300g of red cabbage

1 teaspoon cumin (ground)

500g vegetable broth

400ml of coconut milk

Juice of 1 lime

1 tbsp Mānuka honey MGO100+ 

Salt pepper

 

For the honey crunch:

100g pumpkin and sunflower seeds

1 tbsp Mānuka honey MGO 100+ 

 

To serve:

Fresh marjoram, rosemary sprigs

Mānuka honey MGO 100+ 

 

Method

1. Chop the onion and garlic and grate the ginger.
2. Peel and chop potatoes.
3. Cut the red cabbage into strips.
4. Sauté the onion and garlic in a saucepan in a neutral vegetable oil until translucent.
5. Add ginger and stir.
6. Add the potato and red cabbage and simmer for 5 minutes on low heat.
7. Douse with vegetable stock and cook for 20 minutes.
8. Season with cumin, coconut milk, lime juice, manuka honey, salt and pepper, (blend if desired) then add your swirl of coconut milk.

 

Honey Crunch:

1. Roast pumpkin and sunflower seeds in a non-stick pan.
2. Drizzle honey with Manuka and caramelise briefly.
3. Pour on a piece of baking paper and spread thinly. Let cool down.
4. Serve soup with honey crunch and herbs. Drizzle with Manuka honey if desired.