Cabbage leek potato panna cotta with cherries raspberries chocolate and icing sugar sprinkles

Remembering Christmas festive isn’t all about food: turkey, ham, salad and cake or pudding. It is all about Jesus and what He had done in our lives that we meet through food: posting, sharing and giving of our love to Jesus. God’s message is one of Love, Peace, Hope and Joy. Life is a wonderful gift from God.

I am so glad I could share my gift from God with everyone through my creation, experimenting and all my weakness. As I preserve along the path God had plan for me, depending on His strength to sustain me, expect to see miracles-and I will and certainly did see it in all of my cooking and baking continuously because I choose to live by Faith, rather than sight. Thankfulness to God for all His helps.

This recipe has a richness that embraces not just the flavours of its foods and the methods of cooking particularly using leftovers: Cabbage leek potato soup. It’s God’s present with us: the domain leftovers soup: panna cotta. Garnish of cherries, raspberries, chocolate and icing sugar sprinkles as strong tower of refuge and strength from God.

I turn my leftover soup into panna cotta. This panna cotta is creamy, and has sweetness of cherries, raspberries and crunchy chocolate sprinkles that with each mouthful delicious and bursting triumph knowing that I am loved and understood by God. Let’s rejoice and cook!!!


Cabbage leek potato soup

One or two days in advance

1 medium size cabbage, cut into bite size
1 large potato, cut into bite size, no need to peel skin
1 leek, cut into bite size
300 ml thickened cream
1/2 c vegetables stock
1 Tbs garlic minced
a pinch of nutmeg
black pepper

Panna Cotta

2 1/2 Tsp gelatine powder


chocolate sprinkles
icing sugar


One day in advance

Place cabbage, potato, and leek in a microwave safe bowl. Fill with water and microwave for 20-25 minutes until vegetables softened. Drain the water and leave to cool down for about 15 minutes.

Once the microwave vegetables had cool down, place vegetables in a blender. Blend it with thickened milk. Do it in 2 batches. Heat oil in pot and add garlic cook for 30 seconds. Add the pureed vegetables and stock; bring it to simmer about 15 minutes. Stirring to prevent from sticking at the bottom of pot.

Check the consistency of the soup; creamy and smooth. Now add seasoning, stir to mix well, and combined. Once cooked, remove from hob. Let’s cool completely before you freeze it.

Note: You can make dessert into new meal with the remaining soup when it had cool completely. Transfer them into double zip lock bags and double cling wraps to prevent leakage or freezer container and keep in freezer for later and label with name and date make. I use zip bags to have space in my small freezer. Keep in freezer for about 1-2 weeks. You can thaw them, warm up again when you wanted to eat them.

To make panna cotta

The next day

Warm up soup then sprinkle gelatine powder and stir to mix well. Let cool for about 10 minutes.

Spoon about 1 ladle into each glasses. Next put the glasses in fridge overnight to set. The next day, bring out from fridge for a few minutes while you wash dry cherries and raspberries to garnish your panna cotta. Then sprinkles chocolate sprinkles and icing sugar to brighten your White Christmas dessert. Enjoy!!!!

Note: You can add anything you want. You can even put a canned tuna or salmon or nuts or vegetables as in my previous panna cotta recipes, you can search it on google.