Soup with white kidney beans

Gavin Victor
Ingredients
30 ml olive oil
large onion, chopped
cloves garlic, crushed
3 ml ground cumin (jeera)
500 g carrots, scraped and cuinto pieces
large potato, peeled and cuinto pieces
litre vegetable ochicken stock
410 g white kidney beans, drainesalt and freshlground blacpeppeplain yoghurt foserving
chopped fresh parsley fogarnishing
Method:
Heat  the oil in a saucepan and sau the onion until soft. Add the garlic, cumin, carrots and potato pieces and sau untiglossy. Add the stock and bring to the boil, reduce the heat and simmeslowluntil the vegetables are tender. Cool slightly and process in a food processor. Return to the saucepan, adthe beans and repeat. Ladle into hot soup bowls and garnish with swirl oplain yoghurt and parsley. Serves 4.
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