Red cabbage and fennel soup with kefir and spicy ‘Zhoug'

Ingredients

1/2 red cabbage

1 red onion

1 carrot

2 sticks celery

1 fennel bulb

4 cloves garlic

1 tsp ground cumin

1 tsp ground coriander

1 bay leaf

freshly ground black pepper

1 tbsp Governor extra virgin olive oil

For the zhoug

1 large bunch coriander

1 lemon, juiced

4 cloves garlic, roughly chopped

4  jalapeños

1 teaspoon fine sea salt

1 tsp ground cardamom

1 tsp teaspoon ground cumin

1 tsp chilli flakes

4 tbsps the governor EVOO

Method

1Roughly chop all the soup veggies. Heat 1 tbsp of EVOO in a saucepan to a medium heat, add onion and saute until translucent, add garlic, carrot, celery, fennel, red cabbage  cumin and coriander, cook for a couple of mins then add the stock, bring to the boil then let simmer until all the veggies have softened, roughly 20mins. Remove bayleaf then blend with a stick blender until smooth.

2For the Zhoug, Place all the ingredients into a small blender and blitz until smooth, add more oil if needed

3Serve the soup topped with a swirl of kefir, Zhoug and a drizzle of the Governor EVOO.