Cabbage, bean and crispy kale soup
This wholesome, hearty, vegan soup recipe is very versatile, so just 'style' it to your liking!
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Cooking tools:
- Stockpot
- Skillet
- Stove
- Chef's knife
- Cutting board
- Can opener
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- ¼ medium green cabbage, shredded
- 1 leek, white part only, sliced
- 4-5 cups vegetable stock
- 1 (440g) can butter beans, drained
- 4 whole kale leaves
- 2 fresh bay leaves // or 4 dried
- 4 tsp cooking oil
- 4 slices (dark rye) sourdough, cut into 1cm squares
- 1 tbsp cooking oil
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