Cauliflower and parsnip soup with soya beans…

Soya beans are rapidly becoming my go-to protein source. In the past I’ve loathed them for their unpleasant, waxy, texture but, twice-cooked, they lose this completely. In addition, while still tasting very much of themselves, they absorb flavours from whatever you cook them with the second time.

The twice cooked thing came about entirely by accident, as many things do in the kitchen. I soaked a kilo of them, and found they wouldn’t fit my slow cooker, so I did them in two batches, as you do. The second batch, though, was somewhat undercooked. Not crunchy, but the dreaded waxiness was all too apparent. Problem was, by the time I realised that, I’d combined both batches.

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