I like to save the pale green centres of the savoy cabbage to make a lacy coleslaw so this recipe uses up the darker green outer leaves. If using the whole cabbage, simply double the recipe.

Take off the outer leaves of a savoy cabbage to make up around 250g (save the inner leaves for another dish), shred and set aside.

Chop a smallish white onion and fry in 1 tbs vegan butter on medium heat till translucent.

Add the savoy cabbage, stir, cover and cook for a minute or two. Sprinkle in ¼ tsp baking soda (to help keep the leaves green), stir, and cover for another minute or two.

Add 125ml vegetable broth, cover and cook till the cabbage is soft (about 10 minutes).

Purée the cabbage and then season with salt, pepper and grated nutmeg. Stir in 100ml heavy/thicker plant-based cream.