RECIPE STORY

quick allergy free vegan low fat fibre rich

Ingredients List

Name: Red Cabbage Soup with Orange Sauce
Total time: 30 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 tbsp of Extra Virgin Olive Oil; 2 Garlic Cloves; 10 g of Fresh Ginger Root; 1 Red Onions; 2 Beetroots; 500 g of Red Cabbage; 480 g of Canned Butter Beans (Drained Weight); 2 Oranges; 100 mL of Water; 1 tbsp of Starch (Potato or Corn)

Step 1 In a pot, sizzle crushed garlic, grated ginger, and chopped onions. Then, add diced beets and shredded cabbage. Extra Virgin Olive Oil 2 tbsp Garlic Cloves 2 Fresh Ginger Root 10 g Red Onions 1 Beetroots 2 Red Cabbage 500 g Canned Butter Beans (Drained Weight) 480 g Oranges 2 Water 100 mL Starch (Potato or Corn) 1 tbsp Adjust servings and measurement unit in the full recipe page .

Join us on YouTube

Don't miss our healthy recipe videos! Subscribe

Ingredients List

Step 2 Next, cover the vegetables with water, bring to a boil, and simmer for 15 min. Then, add the white beans. Extra Virgin Olive Oil 2 tbsp Garlic Cloves 2 Fresh Ginger Root 10 g Red Onions 1 Beetroots 2 Red Cabbage 500 g Canned Butter Beans (Drained Weight) 480 g Oranges 2 Water 100 mL Starch (Potato or Corn) 1 tbsp Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 3 Cook the soup for 10 more min and then blend it into a creamy velouté. Extra Virgin Olive Oil 2 tbsp Garlic Cloves 2 Fresh Ginger Root 10 g Red Onions 1 Beetroots 2 Red Cabbage 500 g Canned Butter Beans (Drained Weight) 480 g Oranges 2 Water 100 mL Starch (Potato or Corn) 1 tbsp Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 4 Part 1 In a bowl, whisk orange zest and juice with water and starch. Extra Virgin Olive Oil 2 tbsp Garlic Cloves 2 Fresh Ginger Root 10 g Red Onions 1 Beetroots 2 Red Cabbage 500 g Canned Butter Beans (Drained Weight) 480 g Oranges 2 Water 100 mL Starch (Potato or Corn) 1 tbsp Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 4 Part 2 Then, heat the mixture in a pot, while always stirring, until it thickens into a jam-like sauce. Extra Virgin Olive Oil 2 tbsp Garlic Cloves 2 Fresh Ginger Root 10 g Red Onions 1 Beetroots 2 Red Cabbage 500 g Canned Butter Beans (Drained Weight) 480 g Oranges 2 Water 100 mL Starch (Potato or Corn) 1 tbsp Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 5 Serve the cabbage soup with the orange sauce and garnish with orange slices, crunchy cabbage shreds, and orange zest. Extra Virgin Olive Oil 2 tbsp Garlic Cloves 2 Fresh Ginger Root 10 g Red Onions 1 Beetroots 2 Red Cabbage 500 g Canned Butter Beans (Drained Weight) 480 g Oranges 2 Water 100 mL Starch (Potato or Corn) 1 tbsp Adjust servings and measurement unit in the full recipe page .

Extra Virgin Olive Oil	2tbsp
Garlic Cloves	2
Fresh Ginger Root	10g
Red Onions	1
Beetroots	2
Red Cabbage	500g
Canned Butter Beans (Drained Weight)	480g

RECIPE STORY

Purple Soup with Orange Sauce

Ingredients List

Soup

Orange Sauce

Join us on YouTube

Ingredients List

Soup

Orange Sauce

Ingredients List

Soup

Orange Sauce

Ingredients List

Soup

Orange Sauce

Ingredients List

Soup

Orange Sauce

Ingredients List

Soup

Orange Sauce