Cabbage and White Bean Soup with Cheddar Cheese Muffins

Soup Heat olive oil in a large heavy pot over medium-high heat. Add diced onions, carrots, and celery and sauté until beginning to soften, stirring occasionally, about 8 minutes. Add sliced cabbage, garlic and apple, leaving about ½ cup of apple for garnish. Cook until cabbage starts to wilt and apple softens, another few minutes. Stir in tomato paste and chopped rosemary. Add broth, water and beans and bring to a boil. Reduce heat and simmer, uncovered, until vegetables are tender about 40 minutes. Meanwhile, prepare the cheddar cheese muffins (recipe follows.) Using an immersion hand-blender, purée soup until smooth, or alternatively, transfer batches to blender and purée. Season to taste with salt and pepper. Just before serving, garnish each bowl with diced apple, fresh ground pepper and a sprig of rosemary. Serve with Cheddar Cheese Muffins. Cheddar Cheese Muffins Makes 12 large muffins. Pre-heat the oven to 375 degrees Celsius. Grease 12 standard muffin cups. In a large bowl, sift together the flours, sugar, baking powder and baking soda. Add 1 cup of the cheese and stir to combine. In another bowl, whisk together the oil, buttermilk and egg. Add the wet ingredients into the dry ingredients and stir just until combined. Spoon the batter into the muffin cups and sprinkle each with the remaining ¼ cup of cheese. Bake for 15-18 minutes, or until a toothpick inserted into the centre of the muffin comes out clean. Let cool on a wire rack for 5 minutes. Serve warm with butter.

Additional information : Contest recipe category: Vegetarian

Source : martyandcara