Red cabbage, carrot and beans soup
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes

Background
If you want a healthy and hearty soup that helps to combat the winter colds and the flu try this red cabbage, carrot and beans soup. Itβs easy to make, vegan and ready within 30 minutes. Serve it with toast or fresh crusty rolls.
Ingredients
- 1 red onion
- 2 cloves of garlic
- 3 large carrots (about 350g)
- 1 Tbsp olive oil
- 1 tsp black cumin seeds
- 1 small or Β½ large red cabbage
- 1 tsp chilli flakes (optional)
- 1 tin kidney beans
- 500 ml vegetable stock (approx.)
- 2 Tbsp apple cider vinegar
- 1 handful coriander leaves, chopped
- Salt and pepper
Instructions
- Finely chop the onion and garlic. Trim, then cut the carrots into chunks. Roughly chop the cabbage.
- In a large pot, heat the oil, then sautΓ© the onion for 5 minutes. Add the garlic, cumin seeds and chilli (if used) and stir for a minute, then add the chopped vegetables.
- Pour in the stock and bring to the boil.
- Cover with a lid, turn down the heat and gently simmer for 25 minutes.
- Turn off the heat then add most of the coriander leaves.
- Using a stick blender, blitz until you get a textured soup.
- Drain the beans and add them to the soup. Reheat the soup, then add the vinegar and plenty of black pepper. Add more stock if you find the soup too thick.
- Serve warm, with the remaining coriander leaves scattered on top.
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Categories
- Meal Type: - Everyday - Lunch - One Pot - Quick & Easy - Soup - Supper
- Cuisines: - Fusion
- Ingredients: - Beans - Other Vegetables
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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