Slice up the Red Cabbage (1 head) but save a few strips for final decoration.
Chop up the Onion (1/2). In a large saucepan heat up the Coconut Oil (1 tablespoon) and saute the onion until soft.
Add the shredded cabbage, season with Salt and Pepper (to taste). Add Water (1.5 liter) and bring to a simmer. Cook until cabbage is tender.
Stir in Coconut Cream (50 gram) and Ground Nutmeg (1/4 teaspoon) – the high fat content in the cream will be the key to help you feel full while detoxing.
Adjust with Salt and Pepper (to taste) and keep simmering for 5 minutes. Using a blender, process the soup until smooth.
Remove from heat, serve it with some shredded cabbage and Fresh Parsley (to taste).