Fated To Happen Cabbage Soup - cooking recipe

Ingredients

1/2 head cabbage (lrg size, pre-cooked & cut in bite-sized pieces)
1 large onion (red or white, rough chopped & pre-cooked with cabbage above)
2 cups vegetable stock (or chicken stock or broth)
1 large carrot (cut in coins & cooked, may use baby carrots cut in 1/2 - 1-in pieces)
2 small potatoes (cooked & cubed, use more as desired)
2 smoked pork chops (boneless, cooked & cubed, or use = amt of ham)
1 cup coconut milk
salt & pepper (to taste)
2 teaspoons chives (fresh-snipped or dried, optional garnish)

Preparation

Using a blender or hand-held blender, puree half of the pre-cooked cabbage & onion mixture w/the vegetable stock (or chicken stock if using). Transfer the puree mixture to a Dutch oven.
Add the other half of the pre-cooked cabbage & onion mixture + the cooked carrot, potato & smoked pork cubes (or ham if using). Bring soup to the starting point of a gentle boil, reduce heat to simmer & simmer 6-8 minutes.
Add coconut milk, stir to combine w/soup & remove from heat. Taste & season w/salt & pepper per taste preferences. You are good to go, so serve it up w/crusty bread & butter & garnish top w/chives as desired.
Note 1: Unsweetened vs sweetened coconut milk? While Sue L's recipe specified unsweetened coconut milk, mine was lightly sweetened & I found welcome the bare hint of sweetness it gave to the flavour.
Note 2: Using the puree mixture w/the coconut milk makes this soup thick & hearty. If a more liquid texture is preferred, use additional stock to reach your desired consistency.