Bean soup with turkey and a whole-grain crispbread

Ingredients

• cooked beans: 3/4 cup, about 150 g
• turkey: 1 serving, about 120 g
• vegetables: 1 large plate, about 180 g
• crispbread: 1 pc, about 20 g

Instructions

1. Cut the turkey into 1 cm cubes and brown it in a dry pan for 3–4 minutes, until it is white all over: that is where the broth gets a flavour it will not have if the meat goes straight into water.
2. Add the chopped vegetables, pour in 400 ml of water or stock and bring to the boil.
3. Turn the heat down and simmer for 15 minutes with the lid ajar, until the vegetables are soft.
4. Add the cooked beans and warm them through for 5 more minutes: they are already cooked and only need to take on the broth — boil them long and they collapse into purée.
5. Season at the end, let the soup stand for five minutes with the lid on, and serve with the crispbread.

Nutrition

Contains: Gluten

Swaps

• Legumes can be swapped for one another, cooked, at the same weight.
• If legumes don't sit well, swap them for chicken/fish/tofu 120-150 g and add vegetables.
• The meat can be swapped for fish 150-170 g, tofu 170 g or legumes 160 g.
• Chicken and turkey can be swapped 1:1 by weight.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.

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