Meatless Monday Celery Stoup

Stoup = Thicker than a soup, less chunky than a stew

 

Made with floppy celery & hairy carrots...

mmm, I bet that sounds appetising! Haha. But seriously, this Winter dinner creation warms you up, fills you up and keeps you there. It's a Meatless Monday dinner you can feel good about, without compromising taste! 

Stoup = Thicker than a soup, less chunky than a stew. 

At the end of the week when all you have left in the crisper drawers are hairy carrots and floppy celery; this is your answer. It might not look like a 5* restaurant meal, but it is easy, cost-effective (using up leftover veg!) and is actually really tasty! 

As long as you keep an eye on it to make sure there is enough water so it doesn't stick & burn – you can't really overcook stoup! The longer its cooked, the more ‘soupy’ it becomes. I personally prefer to keep my veggies fairly crunchy - which also happens to improve the nutrient availability. 

This recipe is perfect for your scraggly end-of-the-week fresh produce and is a great source of plant-based protein to keep your tummy satisfied for longer. Freeze the leftovers (there will be ALOT) and keep them on hand for a quick and easy meal through the week.

Enjoy this recipe? Please post your comments below!

Meatless Monday Celery Stew x Soup Recipe

Prep Time5 minsCook Time20 minsCategory, , ,

Ingredients:

 400 g Tin of salt-reduced organic cannelloni (white) beans
 400 g Tin of salt-reduced organic chickpeas
 5 Celery stalks
 3 Medium carrots
 1 Brown onion
 1 cup Uncooked brown rice
 ½ cup Dry red lentils
 2 Garlic cloves
 1 ½ cups Frozen peas & corn
 1 l vegetable stock liquid, or 2 heaped tsp bouillon with 1L water

Instructions:

1

Put water, stock and rice into a large pot and cook on medium/high until rice is 80% cooked (around 15 minutes).

2

While rice is cooking, wash & dice your carrots, celery & onion. Rinse your beans and chickpeas.

3

Once rice is mostly cooked, add in everything else and stir through. Bring to boil, reduce heat and simmer for a further 10-15 minutes until the red lentils are fully dissolved.

NOTES
4

This makes a huge batch (will easily feed 8+ adults!) and freezes really well, so is perfect for advance meal prep. Just freeze in individual serves and reheat as needed.

Ingredients

 400 g Tin of salt-reduced organic cannelloni (white) beans
 400 g Tin of salt-reduced organic chickpeas
 5 Celery stalks
 3 Medium carrots
 1 Brown onion
 1 cup Uncooked brown rice
 ½ cup Dry red lentils
 2 Garlic cloves
 1 ½ cups Frozen peas & corn
 1 l vegetable stock liquid, or 2 heaped tsp bouillon with 1L water

Directions

1

Put water, stock and rice into a large pot and cook on medium/high until rice is 80% cooked (around 15 minutes).

2

While rice is cooking, wash & dice your carrots, celery & onion. Rinse your beans and chickpeas.

3

Once rice is mostly cooked, add in everything else and stir through. Bring to boil, reduce heat and simmer for a further 10-15 minutes until the red lentils are fully dissolved.

NOTES
4

This makes a huge batch (will easily feed 8+ adults!) and freezes really well, so is perfect for advance meal prep. Just freeze in individual serves and reheat as needed.

Meatless Monday Celery ‘Stoup’
By | 2017-06-17T06:18:48+00:00 July 22nd, 2016|0 Comments

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