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
Cannellini Bean & Leek Miso Soup
Serves
2
Drained Cooked Cannellini Beans
Potato
White Onion
Leek
Fresh Dill
Olive Oil
Vegetable Stock
Miso Paste
Chilli Oil
Lemon
Unlock this premium recipe
Join Premium for free today for unlimited access to all of our recipes and so much more.
Justin Tsang
Justin ‘Dustbin’ Tsang is a cook specialising in indulgent, home-cooked Asian food with a twist. Inspired by his upbringing around his parents Chinese restaurants, he shares his knowledge on cooking techniques and making Asian cooking more exciting and accessible.
Did you like this recipe?
Leave a note
Notes (4)
E
Eff T.
10 days ago
Favourite meal on here!
H
Holly C.
24 days 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.
a month 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.
2 months ago
Made this a few weeks ago and we absolutely loved it 🤘🏻 so much so I’m going to make it again this week. Love Justin’s recipes 🙌🏻
Justin Tsang
Justin ‘Dustbin’ Tsang is a cook specialising in indulgent, home-cooked Asian food with a twist. Inspired by his upbringing around his parents Chinese restaurants, he shares his knowledge on cooking techniques and making Asian cooking more exciting and accessible.