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|10 mins||15 mins||2 Adults|
A delicious and swift soup.
Recipe by The Devilled Egg | The Online Cookery School.
Preheat the oil in a large pan and fry the bacon and celery until golden
Add the stock followed by mustard and marmite and bring to a boil
Add the lentils, turn down to a simmer and cook for 5 minutes
Slice the cabbage leaves into strips and wilt into the soup (1-2 minutes)
Pour in the kefir and warm through
Serve with croutons