The other great advantage of this soup is that you can serve it to other members of the family that don't want to eat low carb. They can have chunks of crusty bread to make a filling lunch time meal. My husband loves it and has asked for it again and again.
I promise you that you will want to lick the plate.
So, let's get cooking.
For 4 servings you will need:
1/2 a white cabbage, cored and roughly chopped
1 teaspoon of cumin seeds
3 tablespoons of olive oil
1 large onion
1 chicken stock cube
1/3 of a chorizo sausage. I buy mine from Lidl
100g of Kale. Remove the tough stalks
Grated cheddar or red Leicester cheese
Salt and pepper
Put the oil in a large saucepan. Put on the heat and add the chopped chorizo. Cook gently until the oil starts to turn orange. I always love this part as the smell is simply divine.
Add the onions and sauce for a few minutes until the onions turn translucent.
Throw in the cumin and stir around to bring out the flavour.
Now add the cabbage and the kale. Cook slowly to sweat the vegetables. This should take a further 5 minutes.
Make up a pint of stock with the stock cube and boiling water. Add to the pan. Turn down and cook until the cabbage and kale are tender. Approx 30 minutes.
Add salt and pepper to taste.
If you like a chunky soup you can serve the soup as it is. I prefer this soup smooth so I whizzed it up with a hand blender. Yumm.
Label out into warm bowls and pile the cheese in the centre. Or if you don't like cheese then a swirl of cream will make a rather boring looking soup smile. This is probably necessary if you are serving fussy children.
If you're in a hurry this cooks up a dream in the pressure cooker. Depending on the make of your cooker it should only take 10 minutes.