Spicy Cabbage Soup

You can use any type of cabbage for this recipe, so it’s a great way of using up leftovers, and spices are a good way of boosting your metabolic rate, so this soup should leave you feeling full of energy.

Although the recipe suggests butter beans, other pale-coloured beans also work well - you could try cannellini or haricot - whatever you've got in stock.

The key to the flavour is using a good quality vegetable stock, but not going overboard on the spices, or they'll drown out the rest of the dish!

Ingredients

Serves 4

* 1 medium onion
* 1/2 large cabbage
* 1 large or 2 medium potatoes
* 1/2 teaspoon chilli powder or 1/2 fresh chilli
* 1/2 teaspoon ground coriander
* 1 /2teaspoon ground cumin
* 1/2 teaspoon ground fenugreek (optional)
* 1 litre vegetable stock
* 200g cooked butter beans
* 2 tablespoons olive oil or vegetable oil

Method

1. Peel the onion and chop finely. Peel the potatoes (optional) and dice into small cubes.

2. Heat the oil in a large pan and add the onion and potatoes. Add the chilli, coriander, cumin and fenugreek (if using). Saute gently for 10 minutes.

3. Wash the cabbage and shred it finely. Chop across the shreds, so they're not too long.

4. Add the cabbage and the vegetable stock and simmer gently for 15 minutes, until the potato chunks are soft.
For a less chunky soup, you can liquidise it at this stage.

5. Add the butter beans and heat through.

6. Season with salt and pepper to taste.

Time From Cupboard-To-Table

About 35 minutes

Notes & Variations on Spicy Cabbage Soup

Use your favourite combination of spices for this warming, winter soup.