this simple 25 minute meal packs a real punch in terms of flavours. i forgot how much i love roasted red pepper in soups…
Prep | 5 mins.
Cook | 20 mins.
Serves | 8.
INGREDIENTS.
soup.
⁃ 2tbsp olive oil.
⁃ 2 leeks, washed, topped and tailed then peeled and cut into inch thick slices.
⁃ approx 750g carrots, as above.
⁃ 1ltr veg stock (or 1.5ltr’s for a thinner soup).
roasted red pepper & butter beans.
⁃ 2x red peppers, cored and cut into small cubes.
⁃ 1x 400g tin butter beans, drained.
⁃ 1tbsp olive oil.
⁃ heaped 1tbsp ground cumin.
⁃ 1tsp chopped parsley, to garnish.
METHOD.
⁃ prep the roasted stuff first. Line a baking sheet with parchment, add the veg and beans with a drizzle of oil and a dusting of ground cumin. Mix well then roast for around 20 mins at 200C.
⁃ Prep the soup while you wait. Heat the oil in a large non-stick pan, add the carrots and leeks and fry over medium heat for 5 minutes, stirring occasionally. Add the stock and simmer for 10 minutes. Add three quarters of the beans and peppers and blend until smooth. Dish into bowls and garnish with the remaining beans and peppers.
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