Just look at the colour of this soup – a gorgeous aubergine colour. It pleases my inner goth, that’s for sure.
It doesn’t actually have any aubergine in it though – it’s primary ingredient is red cabbage, along with a tin of cannellini beans.
Seasonal, quick, easy and gothic – what more do you want?
Red cabbage and cannellini bean soup (serves 4)
2 tbsp olive oil
2 garlic cloves, crushed
Half a red cabbage, chopped
1 onion, chopped
1 large can cannellini beans, drained and rinsed
700ml vegetable stock
salt and black pepper
- Fry the onion and garlic in the olive oil for a few minutes until soft.
- Add the cabbage and stock and simmer for about 15-20 minutes, until the cabbage is cooked.
- Add the beans and salt and pepper and heat through for another 5 minutes.
- Blend it or leave chunky (if you blend it and it’s too thick for your taste, add more water or stock).