1. Cut the cabbage and celery into chunks, and put them in blending jar.
2. Pour water in the jar.
3. Pour in vinegar and blend for a few minutes.
4. Add garlic cloves, ginger, burdock, brazil nut, cumin, miso, coconut butter. Blend for a few minutes.
5. Sprinkle some salt and rosemary.
6. Add the egg yolk and blend again.
7. Garnish the soup with chopped sea weed, burdock, sliced apple and drizzle with some olive oil and serve.