Recipe: Cabbage Caraway Walnut Soup

This recipe was originally posted on the Better Bulk website, but was so popular that I’m bringing it back here



1/2 organic cabbage, shredded and chopped

6 whole walnuts (12 halves), finely chopped

1/3 tsp caraway seeds

2 slices of bread, cubed (Food For Life Ezekiel 4:9 works well, or try Udi’s Whole Grain for a gluten-free option)

1 bay leaf

1 large organic onion, finely chopped

2-3 cloves Organic Select Garlic, crushed (organic garlic is more potent, so start with two and add more if needed)

8 tbsp San-J Gluten-Free Organic Tamari (Lite version has less sodium)

2 litres filtered water

2 tbsp Maison Orphee Organic Virgin Coconut Oil

Sea Salt – to taste

Black Pepper – to taste

Directions: Heat oil in a large pot, adding onion and caraway. Cook until onions begin to brown. Stir in walnuts and cabbage, coating with the mixture. Cover and steam for 8-10 minutes, stirring once or twice. Add the rest of the ingredients and bring to a boil. Reduce the heat and simmer for half an hour.

Optional Garnish: Crumble Woolwich Goat’s Milk Feta, or add Daiya Shredded Mozzarella for a vegan option.

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