Cannellini Bean & Leek Miso Soup

4.6
9
Notes
15 mins cook
Quick, easy and nourishing vegan miso soup, packed with protein. One of my go-to store cupboard recipes, quicker than boiling pasta. A drizzle of chilli oil and squeeze of lemon finish off this dish perfectly, any day of the year
Justin Tsang

Justin Tsang

Cannellini Bean Leek Miso Soup
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Serves
2
Drained Cooked Cannellini Beans
Potato
White Onion
Leek
Fresh Dill
Olive Oil
Vegetable Stock
Miso Paste
Chilli Oil
Lemon
Salt
Black Pepper

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Notes
(9)

K
Kelly K.
4 months ago
Made the 4 servings amount but only had 1 potato and no dill, still turned out really delicious.
L
Leyla M.
4 months ago
Amazing combination, very addictive!
B
Ben J.
5 months ago
Very tasty, we added bacon bits on our second cook which was a nice extra
B
Bibi V.
7 months ago
This is SO DELICIOUS. Will be a new favourite for lunch.
M
Myles B.
7 months ago
Delicious. A some cracked black pepper and chili crisp on it is fantastic
E
Eff T.
7 months ago
Favourite meal on here!
H
Holly C.
8 months ago
Really good! We added a fillet of smoked salmon on top- as we forgot we had bought that day- worked well!
G
Georgia A.
8 months ago
Loved this so much! As a note I halved the dill and put a bit more potato in. Would definitely make again.
C
Corrinne M.
9 months ago
Made this a few weeks ago and we absolutely loved it šŸ¤˜šŸ» so much so Iā€™m going to make it again this week. Love Justinā€™s recipes šŸ™ŒšŸ»

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