Kimchi & tofu stew (jjigae-style)
A bubbling pot of kimchi, tofu and mushrooms; sour, warming and alive at the edges.
Smoky roast parsnip & butter bean soup
Deep winter soup of roasted parsnips and butter beans with smoked paprika oil.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
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Method
- Step 1
Roast the parsnips in 2 tbsp oil at 200C fan for 30 minutes until caramelised.
- Step 2
Soften the onion; add garlic and cumin.
- Step 3
Add parsnips, beans and stock; simmer 10 minutes and blitz smooth.
- Step 4
Warm the last oil with paprika; swirl over with lemon. Bread alongside.
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Nutrition per serving
| Calories | 340 kcal |
|---|---|
| Protein | 10g |
| Carbohydrates | 44g |
| – of which sugars | 12g |
| Fibre | 13g |
| Fat | 14g |
| – of which saturates | 2g |
| – of which omega-3 | 0.2g |
| Calcium | 120mg |
| Iron | 3.6mg |
| Salt | 0.8g |
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