Ingredients:
5 cups of chunky vegetables, any delicious vegetables will do
1 cup Thickly sliced leek
4 Garlic cloves, sliced
6 cups of vegetable broth
S+P
2 Bay Leaves
1 Small tin of cannellini beans, 210g
Homemade cashew cream
Finely chopped fresh parsley
Directions:
1
Place the first 6 items into a big pot
2
Bring to boil, then turn down to simmer
3
When all vegetables are nice and soft, add rinsed cannellini beans
4
Then add 3 tablespoons of cashew cream
5
Discard the bay leaves
6
Sprinkle with chopped fresh parsley
7
When I took the photo I served it with gluten-free toast topped with homemade hummus
Ingredients
Ingredients:
5 cups of chunky vegetables, any delicious vegetables will do
1 cup Thickly sliced leek
4 Garlic cloves, sliced
6 cups of vegetable broth
S+P
2 Bay Leaves
1 Small tin of cannellini beans, 210g
Homemade cashew cream
Finely chopped fresh parsley
Directions
Directions:
1
Place the first 6 items into a big pot
2
Bring to boil, then turn down to simmer
3
When all vegetables are nice and soft, add rinsed cannellini beans
4
Then add 3 tablespoons of cashew cream
5
Discard the bay leaves
6
Sprinkle with chopped fresh parsley
7
When I took the photo I served it with gluten-free toast topped with homemade hummus