14 March 2015


If only I discovered this at the beginning of winter, could totally live on this.

Soup is the natural extension after discovering the greatness of beans. As always, remember to soak them for about a day beforehand and cook until it's easily smashed. Flavouring is some classic mirepoix (onions, carrots, and celery) and miso. I'd recommend saving a portion of the mirepoix to add in near the end so it doesn't cook to a mush. Add in some kale and it's a complete meal. This also keeps very well as you can freeze the soup. In fact it probably taste better after sitting in the fridge for a couple of days.

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