Vegetable and white bean soup with herby yoghurt and chilli oil

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 celery stalk, finely chopped
• 1 carrot, finely chopped
• Salt
• 2 garlic cloves, finely chopped
• 500 g – 650 g any leftover vegetables from the fridge, roughly chopped (see Note)
• 1 litre vegetable stock
• 2 tbsp white miso paste
• 400 g tin cannellini beans, drained
• Salt and black pepper
• ½ tsp white vinegar
• ½ cup leftover soft herbs from the fridge, roughly chopped
• Chilli crisp oil, to serve

For the herbed yoghurt

• 1 cup Greek yoghurt
• ½ cup leftover soft herbs from the fridge, roughly chopped
• Salt and black pepper

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Add the onion, celery and carrot with a generous pinch of salt and cook, stirring occasionally for 10-15 minutes. Stir through the garlic and cook for 1 minute, or until fragrant.
2. Increase the heat to high and add the leftover chopped fridge vegetables (see Note) to the pan and cook, stirring for 2 minutes. Reduce the heat and add the vegetable stock and miso paste to the pan. Stir well to combine, then cover and cook for 10-15 minutes, or until the vegetables are softened.
3. Meanwhile, make the herbed yoghurt by combining the ingredients in a bowl. Set aside.
4. When the vegetables are softened, stir through the drained beans and cook for a further 2 minutes. Season to taste with salt, pepper and vinegar. Remove from the heat and stir through the chopped herbs.
5. Divide the vegetable and white bean soup between bowls and top with a dollop of herbed yoghurt and a drizzle of chilli crisp oil.

Note

• If using kale, spinach or similar leafy, quick-cooking vegetables, reduce the cooking time slightly to avoid overcooking your greens! If you have any roasted or cooked vegetables, add them to the soup with the drained beans!

Photography by Jiwon Kim.

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