Finely dice the red onion. Peel and dice the potato. Remove outer leaves of red cabbage and core. Shred and rinse under a running tap. Slice and de-core the apple then chop (no need to remove the skin)
Heat a couple of tablespoons of water in the base of a large non-stick pan. Add the onion, potato and bay leaf along with a pinch of salt. Saute on a medium heat for 5 minutes until the onion and potato start to soften.
Add the apple and garlic. Cook for another 2 minutes then stir in the red cabbage.
Grab a small square of muslin or spice bag and add the whole spices, tying the top tightly.
Pour the vegetable stock into the pan. Add the spice pouch and dried herbs. Bring to the boil then reduce the heat and simmer for 20-30 minutes until all the veg are soft.
Turn off the heat. Remove the bay leaf and spice pouch.
Pour the soup into a blender jug and blend until smooth.
Carefully pour back into the saucepan. Season to taste and reheat before serving.
Serve with a squeeze of lemon juice and swirl of soya yoghurt.
