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Penicillin Soup

Penicillin Soup - Recipe by The Plant Promoting Doctor


1 red onion diced

90g of uncooked wholewheat or gluten free pasta

Pinch of carom seeds (ajwain)

250g sliced mushrooms

400g tin of cannellini beans drained and rinsed

1/2 tsp turmeric

4 tbsps miso paste

1 medium sized broccoli cut into small florets (save the stalks for salads or veg stock)

4 tbsps nutritional yeast

2 tsps Dijon mustard

2 tsps lemon juice

2 tsps black pepper

4 cloves garlic, crushed

1 thumb-sized piece ginger peeled and grated

1 litre veg stock


  1. Heat a large non stick casserole dish and once the pan is hot, add the carom seeds (ajwain) and dry roast for 30 secs

  2. Add the onions and cook until translucent and soft enough so they break apart in your hands- keep adding very small amounts of stock so the onion doesn’t stick to the pan, approx. 5 mins

  3. Add the ginger and garlic and sauté for about 2-3 mins- adding a little of stock if needed to prevent sticking

  4. Add the mushrooms and sauté for a further 2 mins or until they start releasing their water

  5. Add the broccoli and sauté for a further 2 mins

  6. Add the rest of the ingredients including the rest of the veg stock, stir and cover with a lid and cook till the broccoli is al dente ( try not to overcook it) , this can vary between 8-10 mins on a medium flame so do check at regular intervals

  7. While the soup is cooking, boil pasta according to packet instructions until al dente

  8. Drain the cooked pasta and mix through the soup.

  9. Add more water if needed to your preferred consistency (I prefer a thicker soup) and serve with home-made croutons if you like!

If you don’t have any health conditions or you are not accustomed to cooking without oil, then do add 1/2 tsp of rapeseed oil to sauté the ingredients. If you can try my way, I promise you won’t notice the difference!


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