Broccoli and Cannellini beans soup

A vegan heartwarming soup rich in flavor and packed with plant-based protein. I would say it is perfect for vegenuary (and if you are not a broccoli fan).

Broccoli and Cannellini beans soup

  • Difficulty: super easy
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Ingredients


1/2 leek, finely sliced
400g tinned cannellini beans, drained and rinsed
600g broccoli (a big one or two small)
500ml veg stock
2 Tbsp olive oil
1 tsp miso paste
Salt and pepper to season
Chilly flakes (optional)

Directions

  1. Heat 1 Tbsp olive oil in a large pan, add the leek and miso paste. Gently stir fry with a ladle of water.
  2. Chop the broccoli florets and stem (don’t waste it) and add it to the pan with the beans.
  3. Add the stock and mix well. Boil for around 20-30 minutes or until the vegetable is soft.
  4. Once ready, blend with a hand blender until creamy.
  5. I served mine with the remaining olive oil, olive sourdough bread and some roasted broccoli florets and beans.
  6. For the roasted broccoli and beans, simply preheat the oven to 180°C. Add the broccoli florets and beans to a baking tray, season and bake for 15 minutes or until golden brown.


Lentil bolognese

By far, this lentil bolognese is one of my favourites dishes and I make it at least once a week. If you have only 15-20 minutes to prepare your lunch (or dinner) this is the perfect recipe. My suggestion is to use pre-cooked lentils – I used the puy lentils from Merchant gourment and they work perfectly for this recipe. I love their flavour, taste and texture. 

My tip: batch cook it and freeze it!

Head over to my website for the recipe, ingredients and instructions.

Let me know in the comments if you love lentil bolognese as much as I do.

Lentil Bolognese with basil

Lentil bolognese

  • Servings: 2
  • Difficulty: easy
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Credit: fsnutritionist.com

Ingredients

  • 300g pre-cooked lentils
  • 160g pasta
  • 500 ml tomato sauce
  • 1 Tbsp olive oil
  • 2 big carrots, grated or finely minced
  • 2 celery sticks, finely minced
  • 2 leeks or 2 small red onions, finely minced
  • 2 bay leaves
  • fresh basil
  • parmesan or vegan cheese, grated

Directions

  1. Boil a pot of water and cook the pasta according to pack instructions.
  2. In a mixer finely mince the carrot, celery and leeks.
  3. Heat the olive oil in a large pan. Add the vegetables and bay leaves and gently stir fry for a few minutes.
  4. Add the lentils and combine the ingredients. Add the tomato sauce and season with salt and pepper. Cook for at least 15 minutes.
  5. Once the pasta is cooked, combine with the sauce and serve with fresh basil and grated parmesan.