1.2 lb (225 g) onions, sliced
1 clove garlic, sliced
Pinch of sea salt
3 pints (1.7 litres) water
1 large leek, finely sliced
1/2 lb (225 g) carrots, diced
6 oz (170 g) courgettes or turnip, sliced
6 oz (170 g) Brussels sprouts or cauliflower, sliced
Pinch of basil, oregano or thyme (optional)
1/2 lb (225 g) cooked beans of choice
4 oz (110 g) cooked brown rice
1 - 2 teaspoons miso or yeast extract
1 clove garlic, sliced
Pinch of sea salt
3 pints (1.7 litres) water
1 large leek, finely sliced
1/2 lb (225 g) carrots, diced
6 oz (170 g) courgettes or turnip, sliced
6 oz (170 g) Brussels sprouts or cauliflower, sliced
Pinch of basil, oregano or thyme (optional)
1/2 lb (225 g) cooked beans of choice
4 oz (110 g) cooked brown rice
1 - 2 teaspoons miso or yeast extract
method
1. Simmer the onion, garlic and salt in half the water for 10 - 15 minutes.
2. Add the remaining vegetables, herbs and water and simmer gently for 20 - 30 minutes until the vegetables are tender.
3. Stir in the pre-cooked beans and rice, and heat through.
4. Taste and adjust the seasoning. Store in the refrigerator for use over the following 3 - 4 days.
This recipe is ideal for a snack lunch.
2. Add the remaining vegetables, herbs and water and simmer gently for 20 - 30 minutes until the vegetables are tender.
3. Stir in the pre-cooked beans and rice, and heat through.
4. Taste and adjust the seasoning. Store in the refrigerator for use over the following 3 - 4 days.
This recipe is ideal for a snack lunch.
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