Here’s the recipe for the soup that I made from some of the rich savoury beans I posted about the other day.
To the basic beans I added vegetables dry roasted until the edges were charred, along with a coriander and tomato sauce to freshen the flavour a little.
It’s turned out to be a gorgeous soup, full of big flavours and very satisfying!
makes 4 servings
1/3 of the rich savoury beans
600 ml light vegetable stock
for the vegetables
1 small red pepper, cut into chunks
1 small green pepper, cut into chunks
1 onion, chopped
1/2 tsp oil
for the coriander and tomato sauce
a handful of fresh coriander
2 tbsp lime juice
salt and pepper
a couple of handfuls of rocket
Preheat the oven to 200 degrees c.
Grease the bottom of an oven tray with the oil (it’s just to stop the vegetables sticking), and roast them for around 20 minutes. They should be very charred in places, but keep an eye on them.
While the vegetables are cooking, make the sauce. Simply whizz the ingredients together in a small processor. If you don’t have one, very finely chop the tomato and coriander and mix in the lime juice and seasoning being sure to keep as much tomato juice as you can.
Chop the jalapeno, and add the vegetables and stock to the beans in a large saucepan. Mix well and heat through gently. Stir in the coriander and tomato sauce just before serving and then top with the rocket when it’s in the bowl.