Home » Food & drink » Marlon’s spicy cabbage soup

Anti-inflammatory recipe 1

Marlon’s spicy cabbage soup is a heart dish that you can serve as a starter (in smaller portions) or as a satisfying main meal. It provides a host of vitamins, cleansing fibre and a mix of proteins.

Spicy cabbage soup





Serves 4 –

  • 200g green lentils (cooked)
  • 1/2 large green cabbage (finely shredded)
  • 1 large onion (finely chopped)
  • 2 sticks of celery (finely chopped)
  • 2 carrots (diced)
  • 200g bag of spinach
  • 2 cloves of garlic (finely chopped or chrushed)
  • Low salt organic vegetable stock cube
  • 1/2 teaspoon crushed dried chillies
  • 1/2 teaspoon cumin
  • Teaspoon mixed dried herbs
  • 4 hardboiled eggs (halved)
  • 4 vegetarian sausages

Method –

  • Wash the lentils and bring to the boil in a pan and simmer for 15 to 20 minutes until cooked but not too soft. Drain and save the water.
  • Heat the olive oil in an iron casserole or large pan on the hob.
  • Add the onions and celery and cook for 5 minutes but do not brown.
  • Stir in the garlic, chillies, cumin and mixed herbs.
  • Add the cabbage and cook for 2 minutes.
  • Meanwhile boil or steam the carrots until partly cooked. Drain and save the water.
  • Add the carrots to the casserole.
  • Make up the stock using the lentil and carrot water. Pour over the casserole until the vegetables are covered and simmer for 15 minutes.
  • Meanwhile cut the vegetarian sausages into 1cm thick slices and grill for a couple of minutes on each side.
  • Turn off the heat under the casserole and gently stir in the spinach, then leave to warm through for a minute or so.
  • Serve into bowls and top each with an egg and sausage slices.