Quick, easy and nourishing vegan miso soup, packed with protein. One of my go-to store cupboard recipes, quicker than boiling pasta. A drizzle of chilli oil and squeeze of lemon finish off this dish perfectly, any day of the year
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Serves
2
Drained Cooked Cannellini Beans
Potato
White Onion
Leek
Fresh Dill
Olive Oil
Vegetable Stock
Miso Paste
Chilli Oil
Lemon
Serves
2
Drained Cooked Cannellini Beans
Potato
White Onion
Leek
Fresh Dill
Olive Oil
Vegetable Stock
Miso Paste
Chilli Oil
Lemon
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Drain the beans. Peel the potato and dice into thumb-sized cubes. Finely dice the white onion. Slice the leeks into coins about 1cm in width. Finely slice the dill sprigs.
Step 2.
Set a lidded saucepan over a medium heat and add the olive oil. Add the onions, leeks and potato, then stir for 2-3 mins until softened. Add the beans and stir for a further minute.
Step 3.
Add the stock, then put the lid on. Turn the heat up to high and bring to the boil (this will take around 3 mins), then reduce the heat to low-medium and cook for 10 mins or until the potato is fork-tender. Turn the heat off, stir in the miso paste. Add the chopped dill and stir.
Step 4.
Serve in a deep bowl, drizzle with your favourite chilli oil and garnish with a wedge of lemon.
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