Ingredients

The following ingredients have 4 Servings
  • 1 large carrot (peeled and roughly chopped)
  • 1 cup turnip (peeled and roughly chopped)
  • 1 cup celery root (peeled and roughly chopped, celeriac)
  • 1 cup green beans (end trimmed)
  • 6 Brussels sprouts (stemmed and sliced in half)
  • 4 baby onions (peeled)
  • 5 cloves garlic (peeled)
  • 2 bay leaves
  • 1 sprig thyme
  • 1/2 tablespoon sea salt
  • 15 ounce can butter beans
  • 2 cloves
  • 10 coriander seeds (optional)
  • 6 cups water
  • extra virgin olive oil

Instruction

  • In a large pot, add all the ingredients except beans and extra virgin olive oil. Bring to a boil, cover and lower heat to a simmer. Cook for 25 minutes.
  • Add butter beans and cook for 10 minutes.
  • Turn the heat off, remove bay leaves and season with more salt if needed.
  • Serve into bowls and drizzle a little olive oil on top. Season with freshly ground pepper.