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Spicy Bean and Veg Soup

Tammy Fry Kelly

Spicy Bean and Veg Soup

Couldn’t think of a better meal for dinner than a “protein-carb balanced” soup for a chilly, rainy evening.

60 ml sunflower oil
2 onions, roughly chopped
2 cloves garlic, crushed
7,5 ml medium masala
7,5 ml curry powder
3 stalks celery, chopped
5 carrots, peeled and sliced
3 potatoes, peeled and roughly chopped
Herb salt and freshly ground black pepper
1 tin Red Kidney Beans and 1 tin Butter beans (drained and rinsed)
60 ml tomato puree
1 tin chopped tomatoes or 4 fresh tomotoes chopped
60 ml chopped fresh herbs [parsley, coriander, oregano] – if you dont have fresh, dried will work fine
2 stock cubes dissolved in ± 300 ml boiling water
Pink Himalayan Salt, to taste
Coconut cream for serving

Heat oil in a large saucepan and sauté onions, garlic and spices.

Add celery, carrots, potatoes, beans and tomato (puree and tinned).

Add fresh/dried herbs.

Dissolve cubes in the boiling water.

Cover vegetables with water and allow to slowly simmer for approx 1 hour.

Blend and add seasoning to taste.

Add more liquid if too thick.

Serve hot with drizzle of coconut cream.

For optional extra heat/spice, add chopped de-seeded chillies.

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