This recipe is owned and copywritten
by GILLIAN McKEITH Copyright 2005.
SERVES 4
1 onion, peeled and finely sliced
2 celery stalks, trimmed and finely sliced
1 whole white cabbage, finely sliced
1 wheat-free vegetable stock cube
1 tbsp wheat-free vegetable bouillon powder
410g can butter beans, drained and rinsed
2 tbsp chopped fresh parsley
4 tbsp fresh garden peas
Method:
- Place the onion, celery cabbage, stock
cube and bouillon powder in a medium-sized
pan with enough water to cover.
Bring to the boil, then lower the heat
and simmer for 30 - 40 minutes, adding
a little more water if necessary.
Add the butter beans and simmer for
a further 10 minutes.
- Divide between warmed soup bowls and
serve immediately, garnished with the
parsley and peas.
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