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January King Cabbage and White Bean Soup with Basil Oil

Cabbage soup – but not the farty stalwart of 1980s fad diets. Instead, this is cosy, creamy and thick with cannellini beans, brightened with a whack of lemon and glammed up with a generous fancy drizzle of basil oil.

Keep the basil oil for a few days to liven up salads, cheeses, meats and vegetables.

Serves 2.

For the basil oil, which will keep to drizzle over other things for about 3 days

  • Small handful of basil

  • Salt and freshly ground black pepper

  • About 100ml olive oil

  1. Blitz everything together in a blender.

  2. Add more salt, pepper or oil to taste.


  • 1 tin of cannellini beans in their liquid

  • ¼ January King cabbage, shredded into thin strips

  • Juice and zest of ½ lemon

  • 1 tbsp olive oil

  • 1 small shallot or ½ onion, finely chopped

  • 2 cloves of garlic, minced

  • 250ml chicken or vegetable stock

  • Salt and pepper, to season

  1. Heat the olive oil in a saucepan and sauté the shallot over a low heat. After about 5 minutes, add the garlic and fry for a further minute.

  2. Tip in the beans, lemon juice and stock and season. Simmer for ten minutes.

  3. Remove about a third of the bean mixture.

  4. Blitz the contents of the pan, then add the unblitzed third back in.

  5. Add the January King strips and cook the soup, with a lid on, for a further five minutes.

  6. Stir in half the lemon zest, add the rest on top of the soup and drizzle with the basil oil.

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