You will need:
– Savoy cabbage
– 2 onions
– can of butter beans
– can of pigeon beans
– can of water chestnuts
– 900mL carton of organic veg stock
– 1/4 teaspoon each: mustard powder, coriander seeds, chopped cilantro
– S&P, chilli flakes (optional)
Sweat chopped onions in bottom of pot with a spot of oil. Add chopped cabbage, and a splash of the stock to deglaze the pan, cover and let cabbage leaves shrivel a bit. Then add the beans and chestnuts (all drained – chestnuts chopped in half). Pour in the stock, add your spices, and cover with water. Bring to boil for like 20-30mins, then switch to low-medium until the veg are all soft. Add S&P before serving, and chilli flakes if you find it too mellow.
This is not a powerfully-flavoured soup. Meant to just be a nice light Winter lunch; best devoured on those days-after-a-hangover when you’re trying to ease back into your proper healthy routine, but can’t really stomach too much. The Savoy cabbage has a sweeter flavour, I find, than mundane green cabbage. And the chestnuts provide a good texture contrast since they do not become soft like the beans.
Serve with bread & unsalted butter, and an English ale, unless you’re on a candida cleanse, or can’t be bothered to walk the 15mins to the LCBO at Bloor West Village, of course!
Enjoy,
x