Student Bean and Cabbage Soup
Serves 1-2 Hot
Vegetables Vegetarian Vegan Starter
Hors d'oeuvre Gluten Wheat Dairy Free Eggless
1 tbsp Olive Oil
Garlic Cloves, crushed
75g/3oz Cabbage, roughly
1 x 200g/7oz tin Butter Beans
300ml/10fl.oz. Vegetable Stock
Heat the oil in a medium sized saucepan, add the garlic and sauté gently until
Add the sprouts and the entire contents of the tin of butter beans together with
the stock. Bring to the boil, stirring, then reduce the heat,
partially cover and simmer for 20 minutes, stirring from time to time.
Either liquidise in the pan with a hand blender or allow to cool slightly then transfer to a liquidiser or food processor and
blend until smooth then return to the pan, and reheat gently stirring
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