my go-to healthy and delicious meal in a hurry 🥣 ⏱⚡️
Prep | 5 mins
Cook | under 10 mins
Makes | around 8 servings
Mindfulness Factors | quick & easy | healthy – part of your ‘5 a day’ | plant-based | vegan | dairy-free | 15 min meal | batch-cook to save time (see below)
INGREDIENTS
1tbsp olive oil
1tbsp paprika
1tbsp ground turmeric
1tbsp ground cumin
1ltr veg stock
1x 400g tin of butter beans (or 2x tins for a thicker soup)
500g carrots, peeled and cut into large chunks
Small bunch of coriander, stalks and leaves (around 35g), reserving a few leaves to garnish (rough-chopped)
METHOD
Heat the oil in a large non-stick frying pan and fry the spices for a minute to release their flavour. Add the carrots and fry for a few more minutes then tip in the beans & stock and simmer for 5 mins. Carefully transfer to a blender that accepts hot liquids (not all do so check first) and blend for a few minutes until smooth. Ladle into bowls then sprinkle over with a few reserved coriander leaves. Serve with big hunks of crusty bread and some mature vegan chease 🧀 (blend some into the soup if you like 👍)
Enjoy!
MisterRands
PS. as the recipe serves 8, it’s a great batch-cook option so store any leftovers in the freezer for up to a month and defrost on busy days for a nutritious fast lunch
PPS. use this recipe over two sittings for a family of four and it’s a seven-and-a-half minute meal. For a couple, it’s an under-4 minute meal if used over four sittings = win! ⏱⚡️💨
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