Smoky roast parsnip & butter bean soup
Deep winter soup of roasted parsnips and butter beans with smoked paprika oil.
Black bean quesadillas with quick kraut salsa
Crispy bean-and-cheese quesadillas, sharpened by a sauerkraut-tomato salsa.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Season the crushed beans with cumin and paprika.
- Step 2
Fill the tortillas with beans, cheese and spring onions; fold.
- Step 3
Toast in a dry pan 3 minutes a side until crisp and molten.
- Step 4
Stir kraut, tomato, coriander and lime into a salsa.
- Step 5
Quarter the quesadillas; serve with salsa and yogurt.
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Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 26g |
| Carbohydrates | 58g |
| – of which sugars | 7g |
| Fibre | 13g |
| Fat | 24g |
| – of which saturates | 11g |
| – of which omega-3 | 0.3g |
| Calcium | 480mg |
| Iron | 4.6mg |
| Salt | 1.7g |
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