Mushroom, bean and greens stoup from High Fibre Heroes: How to Turn 12 Everyday Vegetables into 100 Joyful, Health-boosting Recipes (page 160) by Hugh Fearnley-Whittingstall

  • sea salt
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  • thyme
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute rapeseed oil for olive oil; open cap or portobello mushrooms for chestnut mushrooms; dried mixed herbs for thyme; shallots or onion for banana shallots; white (shiro) miso, soy sauce, or tamari for brown miso; canned beans for canned butter beans; spring greens for kale; and walnut oil or cold-pressed rapeseed oil for extra virgin olive oil.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rapeseed oil for olive oil; open cap or portobello mushrooms for chestnut mushrooms; dried mixed herbs for thyme; shallots or onion for banana shallots; white (shiro) miso, soy sauce, or tamari for brown miso; canned beans for canned butter beans; spring greens for kale; and walnut oil or cold-pressed rapeseed oil for extra virgin olive oil.

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