Vegetable and white bean soup with herby yoghurt and chilli oil

If you love food and hate waste, this vegetable soup is ideal for using up leftover produce from the fridge at the end of the week. Add a spoonful of miso paste for savoury richness and serve with a dollop of herbed yoghurt and chilli oil for extra flavour.

Credit: Jiwon Kim

• serves

  4

• prep

  15 minutes

• cook

  35 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 celery stalk, finely chopped
• 1 carrot, finely chopped
• Salt
• 2 garlic cloves, finely chopped
• 500 g – 650 g any leftover vegetables from the fridge, roughly chopped (see Note)
• 1 litre vegetable stock
• 2 tbsp white miso paste
• 400 g tin cannellini beans, drained
• Salt and black pepper
• ½ tsp white vinegar
• ½ cup leftover soft herbs from the fridge, roughly chopped
• Chilli crisp oil, to serve

For the herbed yoghurt

• 1 cup Greek yoghurt
• ½ cup leftover soft herbs from the fridge, roughly chopped
• Salt and black pepper

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Add the onion, celery and carrot with a generous pinch of salt and cook, stirring occasionally for 10-15 minutes. Stir through the garlic and cook for 1 minute, or until fragrant.
   
2. Increase the heat to high and add the leftover chopped fridge vegetables (see Note) to the pan and cook, stirring for 2 minutes. Reduce the heat and add the vegetable stock and miso paste to the pan. Stir well to combine, then cover and cook for 10-15 minutes, or until the vegetables are softened.
   
3. Meanwhile, make the herbed yoghurt by combining the ingredients in a bowl. Set aside.
   
4. When the vegetables are softened, stir through the drained beans and cook for a further 2 minutes. Season to taste with salt, pepper and vinegar. Remove from the heat and stir through the chopped herbs.
   
5. Divide the vegetable and white bean soup between bowls and top with a dollop of herbed yoghurt and a drizzle of chilli crisp oil.

Note

• If using kale, spinach or similar leafy, quick-cooking vegetables, reduce the cooking time slightly to avoid overcooking your greens! If you have any roasted or cooked vegetables, add them to the soup with the drained beans!

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Sustainable Soups

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G