Servings: 4 | Prep time: Soak time + 15 min | Cooking time: 75 min
This is my go-to recipe when I crave a comforting meal. I always make a big pot to freeze the leftovers. It’s a great soup to warm up when you’re tired during the menstrual phase.
Great to cook as a batch meal
Ingredients:
- 1 cup dry chickpeas or red kidney beans
- 3 sweet potato’s
- 3 celery stalks
- 5 carrots
- 1 large red onion
- 2 cups sliced cabbages
- 2-3 tomato’s
- 1 teaspoon marjoram / favourite mixed herbs
- 1 teaspoon grated ginger
- 1 teaspoon chopped chilli (optional)
- Salt & pepper for seasoning
Method:
- Soak the chickpeas or beans overnight or at least 4 hours before cooking. After soaking the chickpeas or beans wash them with cold water until water is clear.
- Start frying onions and ginger in a large pot.
- Cut the sweet potato’s, celery, carrots & cabbage, tomato’s into smaller pieces and add to the onions. Fry for a few minutes.
- Add water to the pot until 3/4 full.
- Add marjoram/herbs, chillies and salt + pepper (to taste)
- The soup can be eaten chunky or blended in a food processor until smooth.
- Leftover soup can be frozen and reheated in a pot (avoid the microwave) as desired.
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