Spicy Butter Bean Soup

  • onions 2, finely chopped
  • garlic 1 clove, crushed
  • ginger a small chunk, grated
  • Garcia de la Cruz EVVO 1 tbsp
  • carrots 2, grated
  • ground cumin 2 tsp
  • ground coriander 1 tsp
  • paprika 1 tsp
  • vegetable stock 750ml
  • butter beans 2 x 400g tins
  • STEP 1

    Cook the onions, garlic and ginger gently in the oil until softened. Add the carrot and spices and cook for 2 minutes.

  • STEP 2

    Add the vegetable stock and simmer for 5 minutes. Add the butter beans and cook for 10 minutes more. Ladle half the soup into a blender or food processor and whizz until smooth. Pour back into the pan and gently reheat before serving.