Admin • 1 November 2024
White Bean and Seaweed Broth
The darker autumnal evenings are an excuse to nurture and recharge. November brings cooler temperatures and wet and windy spells. Warm up with some delicious wholesome soup like this white bean and seaweed broth from Aimee our retreat chef: “This nourishing broth combines the creaminess of white beans with the umami flavour of seaweed and the nutrients from green juice powder. It’s perfect as a light meal or starter!”
Ingredients
- – 2 tbsp olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 2 medium carrots, chopped (about 150 g)
– 1 celery stalk, chopped (about 80 g)
– 1.5 liters vegetable broth
– 400 g cooked white beans (such as cannellini or navy beans), drained and rinsed
– 5 g dried seaweed (e.g., wakame or dulse), soaked in water for 10 minutes, then chopped
– 1 tbsp superfood wales green powder (about 10 g)
– 1 tsp tamari or gluten-free soy sauce
(optional, for extra umami, add 1 tsp yeast extract 5 g)
– Salt and black pepper to taste
– 1 tbsp lemon juice (about 15 g)
– Fresh parsley or chives for garnish (optional)
Method
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- Add Broth and Beans: Pour in the vegetable broth and add the cooked white beans. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Add Seaweed and Green Juice Powder: Stir in the soaked seaweed and green juice powder. Simmer for an additional 5-10 minutes.
- Season: Add the tamari, if using, along with salt, black pepper, and lemon juice to taste.
- Serve: Ladle the broth into bowls and garnish with fresh parsley or chives if desired.
This recipe was provided by our brilliant retreat chef Aimee Walker. See Aimee on Instagram for more delicious recipes.
If you try this recipe, please leave a like, comment or message!
A New Chapter: Yoga, Food & Connection This week marked a beautiful milestone for us. We hosted our very first Yoga & Seasonal Supper Evening and Day Retreat. What a joy it was! Both events were filled with warmth, laughter, movement, and the most wonderful mix of local students, retreat guests, and dear friends. These gatherings felt like more than just events, they were a chance to reconnect, recharge, and simply be. Sharing yoga and nourishing food in a mindful, welcoming space reminded us just how powerful these small moments of togetherness can be. The evening was very mellow, with a relaxed yoga flow with myself followed by a 3 course seasonal meal, where conversation and laughter flowed. Our Day Retreat at The Barn gave our guests time to really settle in. it was an opportunity to show off our wonderful North Wales venue and for us to try out our new business idea. We began with a strong yoga practise to help ground and relax the guests. We walked into the hills, breathed deeply in the fresh air, and even dipped toes into the newly renovated woodland pond, complete with a jetty! It felt like stepping into a secret sanctuary. We also had the pleasure of welcoming chef Kelly Mason, who generously shared some of her favourite cooking tips and seasonal inspiration with us all. And of course, what’s a retreat without something delicious to nibble on? I had the fun job of making energy balls for our guests, and I wanted to share this quick, zesty recipe with you. It’s perfect for busy weekends or a midweek pick-me-up. They're easy, bright, and full of goodness, just like the events themselves. Both events were a great success, and we’ll be offering them every quarter going forward. They’re a beautiful way to honour the changing seasons and to reconnect with yourself, with nature, and with each other.
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