Chickpea and Savoy Cabbage Minestrone

Chickpea and Savoy Cabbage Minestrone

This is a great soup to feed a crowd on a chilly day; it’s filling, warming and packed full of goodness.


To make 6 portions you will need:

3 cloves of garlic, crushed or finely chopped
1 spanish onion or 2 white onions, finely diced
6 sage leaves, finely chopped
2 leeks, trimmed at the top and bottom, finely sliced
2 large carrots or 3 medium, peeled and diced into 1cm cubes
2 tins of chickpeas, drained and rinsed
2 good quality vegetable stock cubes dissolved in a mug of boiling water
1/2 a savoy cabbage, finely shredded
Sea Salt
Black Pepper
Olive Oil
2 handfuls of vegan cheese of your choice

1. Place a large saucepan over a medium heat with 3 tbsp olive oil.
2. Add the garlic and onions then allow to cook for 6-7 minutes, stirring regularly until they turn translucent and begin to colour.
3. Add the sage, leeks, carrot and a good pinch of sea salt and allow the vegetables to soften for 8-10 minutes.
4. Add the chickpeas, stock, a pinch of black pepper and enough boiling water so that the stock level is higher than the vegetables by couple of inches. Bring to the boil then reduce to a simmer for 35 minutes.
5. Mix in the shredded cabbage and bring the soup back to a simmer, cook for a further 5 minutes before adjusting the seasoning to your taste.
6. Ladle into warm bowls or mugs and top with vegan cheese of your choice.