3 Celery Stick

2-3 Carrot

2 Shallot

4 Garlic Cloves

1 Tsp miso paste

1 Tsp dijon mustard

1 Tsp Harissa paste

4 cans of beans

1 glass white wine (optional)

500 ml Vegetable Broth

Small Bunch of Fresh Parsley + Mint

1 Lemon

Olive Oil

Salt

Black Pepper

Finely dice the onion, carrot + celery, then mince the garlic.

In a large saucepan, heat 2tbsp of olive oil on a medium heat.

Once warmed, add the onion, carrot + celery with a large pinch of salt.

Sautée for 5-10 minutes until softened + catching the pan, then add the garlic, frying until fragrant.

Add the miso, harissa + mustard, cooking out for another 2-3 minutes. Then deglaze with the wine.

Add the beans, veg stock, (rosemary/thyme), then season with salt + pepper & bring to the boil.

Lower the heat + simmer for 10-15 minutes, blending a bit at the end for a creamier texture if you like.

Finish with chopped parsley, mint, a squeeze of lemon juice + nutritional yeast for cheesiness.

Spoon into bowls, top with more fresh herbs, olive oil, nutritional yeast + chilli flakes. Serve with crusty bread + enjoy!