Finely slice cabbage and place in a largeish saucepan with the stock, thyme and almond meal. Cover and bring to the boil.

Reduce heat to medium and simmer rapidly covered for 10-15 minutes or until the cabbage is lovely and soft.

Taste and season with salt and vinegar as needed. If the soup is dry add some water.

Divide between 2 deep bowls and serve topped with roast almonds.