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Sweet potato, red cabbage and bean soup

This healthy, vegan and gluten-free sweet potato, red cabbage and bean soup is perfect on cold, miserable days. It’s warming, yummy and nutritious, also it’s very economical and easy to make. Serve it with rice, pasta or bread.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 2 cloves of garlic
  • 1 Tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 small or ½ large red cabbage
  • 1 large or 2 medium sweet potatoes
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp turmeric powder optional
  • 1 tsp chilli flakes
  • 1 tin black bans or kidney beans
  • 500 ml vegetable sstock approx.
  • 2 Tbsp apple cider vinegar
  • 1 handful coriander leaves
  • Salt and pepper

Method
 

  1. Finely the onion and garlic. Peel the sweet potato and cut it into chunks. Slice, then roughly chop the red the cabbage.
  2. In a large pot, heat the oil, then sauté the onion for 5 minutes. Add the garlic and the spice seeds and stir for a minute, then add the chopped vegetables. Add the other spices and stir to coat the veggies.
  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. Drain the beans and add them to the soup. Cook for 5 minutes, then turn off the heat and add the fresh herbs.
  6. Using a stick blender, blitz until you get a textured soup. Add the vinegar and plenty of black pepper. Add more stock if you find the soup too thick.
  7. Reheat if necessary, then serve.