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Student Bean and Cabbage Soup   Veg   HT  SP   30mins

  

 

Serves 1-2      Hot  Vegetables  Vegetarian  Vegan  Starter  Hors d'oeuvre  Gluten Wheat   Dairy Free  Eggless 

  

 

Ingredients

1 tbsp Olive Oil

1 Garlic Cloves, crushed

75g/3oz Cabbage, roughly chopped

1 x 200g/7oz tin Butter Beans

300ml/10fl.oz. Vegetable Stock

  

Instructions

  

1. Heat the  oil in a medium sized saucepan,  add the garlic and sauté gently until softened.

 

2. 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.

 

3. 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 constantly. Serve immediately.

 

 

 

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