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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 




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




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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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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