Soups 4.8
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Cabbage, Barley and Bean Soup

Cabbage’s subtle sweetness is nicely contrasted with smoky paprika and a finishing dash of red wine vinegar in this well-balanced soup. Eat a cup or b...owl alongside a wrap or sandwich to add a filling dose of fibre to a meal. Or, enjoy it as a veg-forward starter. It’s warming enough to enjoy on a cold day but light and brothy enough to hit the spot as we step into spring. Read more Cabbage’s subtle sweetness is nicely contrasted with smoky paprika and a finishing dash of red wine vinegar in this well-balanced soup. Eat a cup or bowl alongside a wrap or sandwich to add a filling dose of fibre to a meal. Or, enjoy it as a veg-forward starter. It’s warming enough to enjoy on a cold day but light and brothy enough to hit the spot as we step into spring.

Overview Ingredients Method
Prep time
10 mins
Cook time
25 mins
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
fibre
Herbs &
spices
Greens
Diet
Vegan Pescatarian Vegetarian
Contains
Gluten
Why is this healthy?
Plant
points
High
fibre
Herbs &
spices
Greens

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NUTRITION PER SERVING (Read more)

8g
Protein
187kcal
Calories
4g
Total Fat
34g
Carbs
8g
Sugars
11g
Fibre
126mg
Calcium
10%
 
3mg
Iron
17%
 
64mg
Magnesium
15%
 
653mg
Potassium
14%
 
799mg
Sodium
35%
 
0mg
Vitamin B1
0%
0mcg
Vitamin B12
0%
0mcg
Vitamin D
0%
1.2mg
Vitamin E
8%
 
98mcg
Vitamin B9
25%
 
604mcg
Vitamin A
67%
 
34mg
Vitamin C
38%
 
1.2mg
Zinc
11%
 
73mcg
Vitamin K
61%
 
0.3mg
Copper
33%
 
0.2mg
Vitamin B2
15%
 
1.7mg
Vitamin B3
11%
 
0.4mg
Vitamin B6
24%
 
155mg
Phosphorus
12%
 
Protein: 8g; Calories: 187kcal; Total Fat: 4g; Carbs: 34g; Sugars: 8g; Fibre: 11g; Calcium: 126mg (10%); Iron: 3mg (17%); Magnesium: 64mg (15%); Potassium: 653mg (14%); Sodium: 799mg (35%); Vitamin B1: 0mg (0%); Vitamin B12: 0mcg (0%); Vitamin D: 0mcg (0%); Vitamin E: 1.2mg (8%); Vitamin B9: 98mcg (25%); Vitamin A: 604mcg (67%); Vitamin C: 34mg (38%); Zinc: 1.2mg (11%); Vitamin K: 73mcg (61%); Copper: 0.3mg (33%); Vitamin B2: 0.2mg (15%); Vitamin B3: 1.7mg (11%); Vitamin B6: 0.4mg (24%); Phosphorus: 155mg (12%)
Show more
Why is this healthy?
Plant
points
High
fibre
Herbs &
spices
Greens
Diet
Vegan Pescatarian Vegetarian
Contains
Gluten

Ingredients

Serves 6
Metric Imperial
white onion
finely diced
carrot
peeled and cut into half moons
celery
finely sliced
garlic cloves
minced
smoked paprika
rosemary (dried)
Swaps: kale
3cm cubed
Swaps: butter beans (can), chickpeas (can), pinto beans (can)
drained and rinsed
vegetable stock
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Method

1

Gather and prepare your ingredients.

2

Heat the oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion, carrots and celery with a sprinkle of salt and pepper. Cook, stirring often, for 5-6 minutes, until softened. Then add garlic, paprika, rosemary and tomato puree and cook for a further 1-2 minutes, until darkened and fragrant.

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