Just took the kids out for a Sunday Arvo walk and we got caught in the rain. Instead of running for cover, we decided to have some fun and get drenched. So after jumping in puddles and racing leaves down the street in the small streams (took me right back to my childhood where we raced leaves in the school gutters on rainy days), we came in sopping wet and cold.
Couldn’t think of a better meal for dinner than a “protein-carb balanced” soup for a chilly, rainy evening.
Spicy Bean & Veg Soup.
Ingredients:
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 & 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
Method:
Heat oil in a large saucepan and sauté onions, garlic and spices. Add celery, carrots, potatoes, beans and tomato (puree & 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.