Mexican Bean Soup (from Maggie Lynch)

INGREDIENTS

Serves 4-6

1 medium onion, finely diced
2 cloves garlic, crushed
1 large carrot, diced
½ small butternut, diced
150g dried aduki or kidney beans, soaked and cooked, or 1 x 400 gram tin cooked beans
2 heaped tsp ground cumin
½ tsp chilli flakes
1 heaped tsp smoked paprika
1 tbsp tomato puree
1 x 400g tin chopped tomatoes (preferably organic)
1 litre homemade vegetable stock or 2-3 kallo stock cubes
1 litre boiling water
Fresh coriander to garnish
Natural Greek yoghurt or soya yoghurt to serve

METHOD

• Gently fry garlic in olive or coconut oil for 1 minute, add onion and cook for 15-20 minutes. Add diced carrot and butternut squash, gently cook for 15 minutes. Add spices: cumin, chilli flakes, smoked paprika, cook for 2 to 3 minutes.
• Add tomato puree, chopped tomatoes, aduki/kidney beans and stock, simmer for 10-15 minutes.
• Either leave soup chunky or blend slightly.
• Add freshly chopped coriander and simmer for another 3 minutes.
• Serve with a large dollop of yoghurt and chunky sourdough.