Thanks to Dr Joanna McMillan for this recipe!
2 tbspns extra virgin olive oil
1 red onion
3 sticks celery
1 carrot
1 zucchini
1 bunch broccolini
1/2 cup Lupin Kibble
1 litre chicken stock
Handful of chopped parsley, mint & coriander
Method
Heat oil in a large saucepan.
Chop all the vegies and add to pan.
Once soft and fragrant, add lupin kibble and chicken stock.
Simmer for half an hour and then blitz in blender.
Return soup to pan, season to taste and add herbs.
Serve with sourdough bread, spread with cream cheese and mature crumbly cheddar.
