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Red cabbage, carrot and beans soup

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. It’s easy to make, vegan and ready within 30 minutes. Serve it with toast or fresh crusty rolls.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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 ½ 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

Method
 

  1. Finely chop the onion and garlic. Trim, then cut the carrots into chunks. Roughly chop the cabbage.
  2. In a large pot, heat the oil, then sauté the onion for 5 minutes. Add the garlic, cumin seeds and chilli (if used) and stir for a minute, then add the chopped vegetables.
  3. Pour in the stock and bring to the boil.
  4. Cover with a lid, turn down the heat and gently simmer for 25 minutes.
  5. Turn off the heat then add most of the coriander leaves.
  6. Using a stick blender, blitz until you get a textured soup.
  7. 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.
  8. Serve warm, with the remaining coriander leaves scattered on top.