Equipment
- Pot
- Chopping board
- Knife
- Ladle
Ingrédients
- 3 tsp Coconut Oil
- 1/2 White onion diced
- 3 Garlic cloves minced
- 400 g Cannellini beans rinsed
- 225 g Parsnip diced
- 300 g Butternut squash diced
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Allspice
- 1/4 tsp Cayenne pepper
- 2 cups Vegetable broth
- Dried cilantro to taste
- Salt and pepper to taste
Instructions
- Heat the coconut oil in the pot
- Add the minced garlic cloves and cook for 2 minutes
- Add the diced parsnip, butternut squash and onion
- Season with paprika, cumin, allspice and cayenne pepper
- Stir to mix the spices with the vegetables
- Cover and cook for 15 minutes
- Add the cannellini beans
- Pour the vegetable broth
- Stir to mix them all and cook for 15 minutes uncovered
- Serve in the insulated food flask
- Add salt, pepper and dried cilantro to taste
Notes
1 - You can swap the coconut oil for olive oil
2 - You swap the cayenne pepper for oregano if you don't like it too spicy
3 - You can add spinach or kale at the end for some greens
4 - Top up with shredded cheddar and/or coriander (dry or fresh)
5 - Can keep it in the fridge in a sealed container for up to 5 days and in the freezer for up to 6 months
