Update my dinner status, I'm making this tonight.
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1 chef marked this as Try Soon
Servings: 2 Servings
Total Time (median): 1 : 10 Active Time: 0 : 55
US/Metric: [convert to metric]
Ingredients
- 1/2 tsp canola oil
as required
- 1 whole garlic chopped
- 1 whole Onion diced
- 60 grams Carrot diced
- 1/3 whole Swede diced
- 1/3 whole Kale / Pointed White Cabbafe steamed & chopped
- 100 grams Chorizo optional
- 4 whole Bay leaf to taste
- 2 tbsp fresh parsley to taste
- 1 tbsp fresh thyme to taste
- 750 mililiter Vegetable stock as required
- 120 grams Black beans as required
- 1 tinned Tomatoes as required
- 9 small Baby potatoes as required
Preparation
1) heat oil over a medium heat, add garlic, onion, swede, carrots, cook for five mins stirring constantly
2) add cabbage, chorizo, bay leaves, parsley, thyme and keep mixing, add any additional veg here.
3) add vegetable stock, beans, tomatoes, and bring to the boil, once boiling reduce heat to a simmer for 40-60 mins, cover the pan and allow ingredients to mix
4) in a seperate pan boil the potatoes with salt water, cook until tender but still firm, add potatoes to the soup at the end of the cooking process.
5) remove bay leaves and serve.
