Vegan Vegetable Eintopf with Butter Beans and Dill
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Ingredients
- 2 butter beans
- 3 carrots
- 1 leek
- 400 g waxy potatoes
- 900 ml vegetable stock
- 10 g fresh dill
- 1 lemon
Nutrition (per serving)
- Calories
- 320 kcal
- Protein
- 16.2 g
- Carbohydrate
- 49.4 g
- of which sugars
- 7.9 g
- Fat
- 1.8 g
- of which saturates
- 0.3 g
- Fibre
- 15.4 g
- Salt
- 2.97 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced leek and diced carrots in a splash of oil for 5 minutes until softened.
- 2
Add the diced waxy potatoes, drained butter beans and vegetable stock, bring to a simmer and cook for 15-18 minutes until the potatoes are tender.
- 3
Lightly mash some of the butter beans against the side of the pan to thicken the broth.
- 4
Stir in the chopped dill and a squeeze of lemon juice, then serve.
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