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Recipe by Cookies and Kale

“chicken” noodle soup

1 tablespoon oil
1 onion, chopped
2 garlic cloves, chopped
3 carrots, chopped
3 celery ribs, chopped
1 tablespoon fresh thyme
a handful of chopped flat leaf parsley
1 x 400g tin cannellini beans, drained and rinsed
200g pasta or noodles of choice (egg-free)
1,5 L boiling water
3 tablespoons Ina Paarman’s chicken stock powder (it’s vegan)
a pinch of sugar
black pepper to taste

In a large pot over medium heat, sauté the onion in the oil until translucent. Add the garlic, carrots, celery, thyme, and parsley and sauté for another 5 minutes. Dissolve the stock powder in some of the water and add to the pot with the remaining water, beans, pasta, sugar, and pepper. Simmer until pasta is cooked. Serve immediately.

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