Cooking doesn’t need to be a chore. Taking your time to slice through a ripe lemon and enjoy its tangy fragrance before mixing its juice into a hearty stew can be its own form of therapy.
➡️ Slowing down to notice the little things like how a finely chopped onion sizzling in a sautee pan with olive oil sounds like rain on a roof can be meditational.
Today, I invite you into my kitchen to share an ear-tingling sensory experience as I prepare a white bean, potato, herb, and lemon stew. Not only is it a warm medley of natural flavors, but it’s also vegan!
➡️ The earthy flavor of the white beans and potatoes are contrasted with the tart lemon flavor and brought together with the elegant and subtle sweetness of dill.
💬 Let me know in the comments if you liked my Herb & Lemon White Bean Potato Stew!
▶️ BEAN SOUP RECIPE INGREDIENTS: (4 to 5 servings)
2 to 3 Tablespoon Olive Oil
Onion - 200g / 1+1/2 cup - finely chopped
2 Tablespoons Garlic - finely chopped (5 to 6 garlic cloves approx.)
1/4 tsp Chilli Flakes
150g / 1 cup Celery - chopped into small pieces (3 celery stalks approx.)
Carrot - 150g / 1 cup - Carrot - chopped into small pieces (1 medium carrot approx.)
2 Cups / 1 Can (540ml can) - Cooked White Kidney Beans / Cannellini Beans
Salt to taste (I have added total 1+1/2 pink Himalayan Salt)
Lemon juice to taste (I have added 1+1/2 teaspoon lemon juice)
450g Yellow Yukon Gold Potatoes - chopped into small pieces (total weight 500g with skin on)
1300ml / 5+1/2 cups - Vegetable Broth (low sodium)
100g / 3+1/2 cups Baby Spinach - chopped
Garnish:
1/2 Cup / 20g Parsley - finely chopped
1/2 Cup / 17g Dill - finely chopped
Ground Black Pepper to taste ( I have added 1/2 teaspoon)
Drizzle of olive oil (I have added 1 tablespoon of Organic Cold Pressed Olive Oil)
▶️ METHOD:
To a heated pot add olive oil, onion, salt and fry on medium heat until the onion starts to brown. Add garlic and chilli flakes and fry for another 1 minute or until fragrant. Add the chopped celery, carrot, potatoes, cooked white beans, salt, vegetable broth and mix well. Cover and bring it to a vigorous boil. Once it starts to boil, reduce the heat to medium-low and cook for about 25 to 30 minutes or until the potato is cooked through and fork tender.
Once the potatoes are cooked well, uncover and increase the heat to medium. Give it a stir and then lightly mash some of the potatoes just enough to thicken the soup (DO NOT over mash otherwise the soup will turn gluey). Let it cook for another 1 to 2 minutes and then add the spinach and turn off the heat.
(If in case the stew gets too thick add boiling water or broth to thin it out. DO NOT add cold water that will ruin the taste)
Add the lemon juice, black pepper, parsley, dill and mix well. Serve hot. This recipe is perfect meal prep and if stored well in the refrigerator can last for 3 to 4 days.
▶️ IMPORTANT NOTES:
- Every stove is different, so if needed adjust the cooking time and the heat of your stove accordingly
- Fry the onion until it’s slightly caramelized, this will add a lot of flavour to the stew
- If potatoes you are using are tender then it will cook faster in about 20 to 25 minutes, however if the potatoes you are using are tough and old the it will take longer to cook for about 30 to 35 minutes, so use your judgement with the cooking time
- If incase the stew gets too thick, add boiling water or broth to thin it out. DO NOT add cold water, it will ruin the taste
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Welcome to the Official RU-vid Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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26 сен 2024
