My family are obsessed with cabbage soup at the moment! Two of the apprentices are studying the Anglo Saxons and the Vikings at school and seem convinced that this formed the bulk of the diet for your average Dark Ages dweller. The third is struggling with a chesty cold.
We cook with cabbage and kale a lot at this time of year – although cabbage soup features but rarely. However last night I did dabble in a bit of an upmarket variety – Kale and cannelini bean soup. It’s a great immune system booster and also fab for jetlag, incidentally. (Members of the jetset, take note!) Here’s how…..
- 1/2 large onion, chopped
- 3 cloves garlic, finely chopped
- 2 carrots, chopped
- 4 celery stalks, chopped
- 1 red chilli, deseeded and finely chopped
- 1 can cannelini beans, drained
- 1/2 bag of kale, chopped
- boiling water
- salt and pepper
- red chilli flakes
Heat some olive oil in a large saucepan and cook up the onions, carrot, and celery. Once the onion is transparent, add the garlic and chilli. Cook for a few minutes, then add the beans and kale.
Add as much boiling water as you think you will need – less is more!
Season with salt and pepper, and add a dash of red chilli flakes if not spicy enough.
Fortunately for me my boy loves kale. Not all children do. But you can’t go wrong with bubble and squeak, a hot juice and a big hug for more fussy poorly lambs.