Savoy Cabbage and White Bean Soup Recipe
This vegan savoy cabbage and white bean soup is super creamy but uses no cream thanks to a really old-school "trick", and it makes for a fantastic, hearty lunch or light dinner!
Servings 2 Servings
Calories 553kcal
Ingredients
- 400 g Tin of Cannellini Beans 14oz
- 2 Small-Medium Echalion or Banana Shallots 70g total
- 3 Garlic Cloves
- 2 tablespoon Olive Oil
- ½ teaspoon Dried Thyme
- ½ teaspoon Dried Rosemary
- ½ teaspoon Black pepper
- 1 Small-Medium Potato 150g
- 750 ml Vegetable stock
- 150 g Savoy Cabbage 3 cups (prepare volume)
- 50 g Capers ¼ Cup
- ¼-½ teaspoon Salt
Instructions
- Drain and wash the tinned beans.
- Peel and dice the shallots as finely as you can.
- Bash the garlic with the side of a knife, peel off the paper and then dice as finely as you can.
- Peel the potato and cut it into a 1cm (½") dice.
- Heat a medium (20cm or 8") saucepan over a medium heat and add the oil. When the oil is hot, add the shallots and garlic and cook for 1-2 minutes, stirring regularly.
- Add vegetable stock, thyme, rosemary and potato and cook for 10 minutes.
- Whilst the potatoes are cooking, shred the savoy cabbage as finely as you can and roughly chop the capers.
- Turn the heat under the soup to high and add the cabbage, beans and capers and cook for 3-5 minutes.
- Blend a quarter of the soup and then return it to the pan and stir, have a taste and add salt if needed.
Nutrition
Serving: 1 | Calories: 553kcal | Carbohydrates: 84g | Protein: 26g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 2269mg | Fiber: 19g | Sugar: 7g
