Celery and mushrooms lend their distinctive qualities to this autumnal soup, perfect for warming the belly after taking in the chilly air.
Serves 4 – 5
Prep 45min – 1 hr
1 large onion
4 -5 cloves garlic, sliced
150g celery, chopped
150g mushrooms, chopped
1 tsp cumin
200g greens, chopped
1 can of black beans
2 cans of tomatoes
vegan worcestershire sauce
1 tbsp tomato puree
handful of parsley
sprig of oregano
4 handfuls of hazelnuts, chopped
bread
Chop the greens and steam boil in an inch of water in a saucepan. Chop the onions and garlic, and fry in a drizzle of oil in a deep frying pan. Chop the celery and add to the frying pan. Chop the mushrooms and add to the frying pan. Add a teaspoon of cumin and mix well. Drain and add the beans to the frying pan. Pour the tomatoes into the frying pan. Add vegan worcestshire sauce and tomato puree, stir well. Drain the greens and add to the frying pan. Bring to the boil then allow to simmer for 30 minutes, adding boiling water as you need. Chop the parsley and oregano, fresh if you’ve got them. Sprinkle the herbs into the frying pan a few minutes before the end of cooking. Chop the hazelnuts. Pour soup into bowls and sprinkle nuts over the top. Serve with bread.
