Miso brothy beans with broccoli and mashed potatoes

A recipe to soothe a poorly tummy

It has been an incredibly busy week. We started up in the Highlands at my parents, sowing flower seeds, climbing trees and playing with family. Upon our return home my eldest was struck down by yet another sickness bug. Thankfully it was only short lived, just one of those twenty four hour illnesses. Then we have spent the weekend in the garden, planting out seedlings into the vegetable garden and flowers in the top garden and cottage garden. Those details are all for the May garden round up next week.

I made this for dinner on Thursday evening to help settle Rowan’s stomach. Gentle, soft textures and miso to help with his gut bacteria. It is a hug in a bowl which can be made in any season and any brassica or green would make a wonderful addition. I used broccoli as it is what I had in but purple sprouting broccoli, kale or asparagus would work equally well this season.

Miso is one of Rowan’s favourite flavours. For a boy who doesn’t like salt and won’t even eat crisps, the salty umami flavour of miso is one of the only forms of salt he will accept. I chose butterbeans for their creamy flavour and texture. It comes together in just 30 minutes, including prep time so also a great meal when short on time. This will become one of our family dishes to eat when ill or needing a little comfort.

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Miso brothy beans with broccoli and mashed potatoes

Serves 2

Ingredients

• 1 tbsp extra virgin olive oil

• Six spring onions, finely chopped

• 2 tsp white miso bean paste

• 1 tin butterbeans

• 5 cloves of garlic, crushed

• 300ml water

• 1/2 head of broccoli, cut into florettes

• Zest of half a lemon

• 500g potatoes, cut into even chunks

• 25g vegan butter

• 4 tbsp plant based milk

• Salt and pepper to taste

• Chipotle chilli flakes to taste.

Method

1. Place the potaotes into a pan of boiling water and cook for 15-20 minutes, until soft.

2. Once cooked, drain then mash with the vegan butter and milk. Add salt and pepper to taste.

3. While the potatoes are cooking; over a medium heat in a large frying pan heat the olive oil. Add the spring onion and garlic then cook for 3-4 minutes until fragrant. Add the broccoli and cook for a further five minutes.

4. Add the miso, butterbeans and water. Simmer on a low heat for 10 minutes until the broccoli has cooked. Stir through the lemon zest just before serving.

5. To serve place some mashed potatoes into a bowl and ladle in some of the brothy beans and broccoli. Top with some chipotle chilli flakes to taste.