Welsh Cawl Soup
100%
0
Nutrition balance score
Great
Glycemic Index
55
Low
Glycemic Load
29
High
Nutrition per serving
Calories284.4 kcal (14%)
Total Fat4.4 g (6%)
Carbs52.7 g (20%)
Sugars10.8 g (12%)
Protein11.5 g (23%)
Sodium231 mg (12%)
Fiber13.2 g (47%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1onion
chopped
1leek
chopped
olive oil
salt
pepper
1carrot
large, chopped
1parsnip
large, chopped
400gswede
chopped
400gpotato
chopped
2 sprigsthyme
1.2lwater
plus vegetable stock cube optional
1 x 400gbutter beans
cooked, with their liquid, or other peas/beans like pre-cooked chickpeas, kidney beans, black eyed peas, peas or fava beans
fresh parsley
chopped
Instructions
Step 1
Put the onions and leeks in a pan with a glug of oil and sauté with a pinch of salt until soft, 10 minutes or so.
Step 2
Stir in the rest of the peeled, chopped vegetables, the herbs and the water, bring to a boil, then turn down heat and simmer until the vegetables are all tender, around 30 minutes.
Step 3
Add the butter beans with the liquid and stir through. Keep at a gentle simmer, season to taste. (At this point, it's technically ready, but can be left now at the lowest setting, to wait for you.)
Step 4
Serve in bowls (traditionally wooden ones, with wooden spoons, but hey), sprinkle with chopped parsley. On the table, offer a chunk of cheese and the grater, and the salt and pepper.
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