Cooking time

• The delicious sweet cabbage taste of the soup stands or falls with the good frying of the chopped cabbage in oil. It should really brown, bake softly and get a full flavor. Therefore, do this first. Maybe also in different batches, so that the cabbage has a good chance to bake.
• Fry the onions in a soup pan in the olive oil. Add the garlic cloves. And fry everything for ten minutes until soft. Add the cabbage from the other pan and fry for a while. Then add the almonds and as much water as possible until the vegetables and almonds are 1 centimeter submerged. Let it simmer for ten minutes. With the lid of the pan.
  Grind the fennel in a spice grinder or in a mortar. If you don’t have that, just add it to the pan.
  Place the sour berries under water in a bowl.
• It is now a matter of assessing whether the soup is liquid enough to puree it well. Puree the soup with a stick blender. If this is difficult or the soup remains too thick, add a good splash of water. You can keep doing this until you think it’s right. Don’t forget that you also add coconut milk. Season with salt and pepper.
• In another dry frying pan, roast your seeds until brown and crispy all over.
  Squeeze the sourberries and pat them dry a little.
• Pour the soup into bowls. Place the seeds and sour berries in the middle and sprinkle some sumac all around.