Red cabbage soup with honey crunch

Not much beats a warm hearty soup when the weather turns cool, especially at the end of a long day or a bone-chilling commute! We've prepared a soul-warming soup recipe for you that will leave you wanting to lick the bowl, labrador style. Note that if you're partial to a creamy soup, you can pop the mixture into a blender, or use a hand-held blender to liquefy the ingredients right before you add a dollop of coconut milk. Use a chopstick through the milk to show off your creative side.

We'd love to see your results - tag us with @manukahealthnz on Instagram or use #manukahealthy

Red cabbage soup with honey crunch


1 red onion

1-2 cloves of garlic

1 cm of fresh ginger

300 g of potatoes

300 g of red cabbage

1 teaspoon cumin (ground)

500 g vegetable broth

400 ml of coconut milk

Juice of 1 lime

1 tbsp Mānuka honey MGO100+ 

Salt pepper

For the honey crunch:

100 g pumpkin and sunflower seeds

1 tbsp Mānuka honey MGO100+ 

To serve:

fresh marjoram, rosemary sprigs

Mānuka honey MGO100+ 

  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.
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