Spicy Bean Soup
recipe
Spicy Bean Soup
No commentsIngredients
- 2 TBSP olive oil
- 1 leek, washed and finely sliced
- 1 tspn ground cumin
- 1 tspn ground coriander
- 1/4 tspn chilli powder (or more to taste)
- 1 large garlic clove, crushed
- 1 organic carrot, finely diced
- 1 small red or yellow pepper, deseeded and finely diced
- 1 medium potato, peeled and cut into small chunks
- 1 x 400g can of mixed beans (or use only one type of your choice), rinsed and drained
- 1 litre vegetable stock (Marigold Swiss Bouillon is fine)
- 2 TBSP flat-leaf parsley, roughly chopped
- juice of half a lemon
- salt and pepper
Serves:
4
Preparation:
25
Cook Time:
20
Total Time:
45min
Directions
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- Heat the oil in a large saucepan and gently fry the leek until soft, about minutes. Add the spices and garlic and fry another minute.
- Add the carrot, pepper, potatoes, beans and stock and bring to the boil.
Source: Terry Farris
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