- 1 tablespoon neutral oil
- 1 yellow onion peeled and diced
- 4 ribs celery trimmed and diced
- 3 tablespoons butter
- 1 teaspoon dry thyme
- 1 teaspoon paprika
- ¾ teaspoon garlic powder
- ½ teaspoon crushed red pepper
- 5 cups water or vegetable stock
- 15- ounce can butter beans drained and rinsed
- 1 cup pearl couscous
- 6 ounces baby bok choy trimmed and thinly sliced
- 8 ounces fresh green beans roughly chopped
- ¼ cup fresh dill roughly chopped
- Salt and pepper to taste
For serving:
- ¼ cup crème fraîche
- ½ lemon juiced
- Salt
Bloom the herbs:
Melt the butter into the center of the pot. Once bubbly, add the dry thyme, paprika, garlic powder, and crushed red pepper. Toss to coat the aromatics and cook for 45 seconds until fragrant.
Prepare the crème fraîche:
Calories: 423kcal | Carbohydrates: 59g | Protein: 13g | Fat: 16g | Sodium: 490mg | Fiber: 10g | Sugar: 4g | Vitamin C: 38mg