This is a light, refreshing broth that’s also warming and nurturing ... the perfect combination when you feel your digestive system needs a night off! The lemon, chilli and mint ensure we’ve got plenty of flavour, while the veggies are lightly cooked, still retaining their crunch – the only way to do cabbage in soup in my opinion. Now, the world’s your oyster with this recipe – use whatever green veggies you like and have on hand. Do a fridge clean-out and see what odds and ends you can chuck in. I’ve gone for the cabbage and green bean combo, but feel free to use finely chopped silver beet, kale, zucchini, broccoli, spinach or even brussels sprouts!
Serves 4
+ gluten free
+ vegan
+ egg free
+ nut free
+ soy free
Ingredients
Chicken-style stock cubes or Faux- chicken stock powder
Green cabbage
Green beans
Lemon
Red chilli
Water
Mint leaves
Method
This recipe can be found on page 73 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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