Ingredients
1 small potato, peeled, chopped
250ml/9fl oz hot vegetable stock
½ green cabbage, shredded
1 glass white wine
½ tsp cumin seeds
white wine vinegar
1 tsp heather honey
Method
1. Place the chopped potato and the vegetable stock into a large saucepan, bring to the boil and simmer for 3-5 minutes.
2. Add the cabbage and white wine to the pan and cook for a further 3-5 minutes, then add the cumin seeds and white wine vinegar and cook for another 6-7 minutes, or until the cabbage is tender but still retains some bite.
3. To serve, pour the soup into a serving bowl and drizzle with the heather honey.
