Plant Based Chef
We are excited to share with you this hearty, nutritious and tasty winter dish created by the amazing, Isabel Ometto. This dish is perfect for winter and/or if you need to use up those left over food items in your fridge.
Ingredients (serves 2 or 4 smaller portions)
1 Tbsp olive oil
1 onion, diced
2 celery stalks, diced
1 carrot, diced
1 big tomato, diced
1/2 bunch parsley (including stalks) chopped finely, + more for serving
1 large white potato
1 can of your favourite beans (I recommend cannellini or butter beans as they are extra creamy).
1/3 bunch cavolo nero (you can sub regular kale, beetroot leaves, spinach or silverbeet)
3-4 cups Vegetable stock
Pinch of dried chilli flakes, for serving (optional).
2 heaped Tbsp cashews
2 heaped Tbsp nutritional yeast
Pinch of salt
1 tsp lemon juice
Heat olive oil in a pot on medium-low heat. When the oil is hot, put the diced onions along with a pinch of salt into the pot and stir. As the onion start cooking, dice up the celery and add to the pan. Stir every now and then as you work your way through the other vegetables. Add the diced carrot, parsley, and tomato, and mix. You want the vegetables to start caramelising as you keep dicing up the rest. If you feel like they are sticking too much, add a little touch of vegetables to deglaze the pan. Add your potato as well, then let cook for another minute before adding the zucchini. Keep stirring the veggies for another 5 minutes before adding the stock. This is a thick soup/stew, so we don’t want lonely vegetables swimming in a lot of broth! I recommend adding as much stock to just cover the vegetables. Bring to a boil, then reduce heat and simmer for 20 minutes. Add the kale, a can of your favourite beans, and a little more stock or water if needed.
While the soup continues to cook, blend all parmesan ingredients apart from the lemon juice into a fine powder. Add the lemon juice and blend again so that the cheese starts to slightly come together.
Once the vegetables are tender, turn off the heat, adjust seasoning and serve the soup in a bowl with some parsley, a generous sprinkle of cashew parmesan, and a pinch of chilli flakes.
Best enjoyed with a thick slice of crusty sourdough.
*Chef’s pro tip: the difference between an average soup and a great soup is in the cooking method. The longer you let the vegetables caramelise and cook before adding the stock, the more flavour you will extract. Don’t be tempted to dump all the veggies into the pot and cover with stock!
To find out more about Isabel and her catering services please go here: