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White bean and saffron soup

White bean and saffron soup

3
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Easy
Filling and flavoursome, this nourishing bowl of soup will leave your belly feeling warm and satisfied.

Ingredients

Brown onion

1 medium, finely chopped

Celery

3 stick(s), finely chopped

Carrot(s)

1 medium, finely chopped

Canned cannellini beans, rinsed, drained

2 400g can, (2 x 400g cans)

Dried saffron

⅛ tsp, (1 pinch)

Vegetable stock cube

1 individual, gluten-free variety, to make 1L (4 cups) stock

Light sour cream

150 ml

Fresh red chilli

1 whole, finely sliced, to serve

Fresh coriander

¼ cup(s), leaves, to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large non-stick saucepan with oil and heat over medium heat. Add onion, celery and carrot. Cover and cook for 8-10 minutes, stirring occasionally, until softened. Stir in beans, saffron and stock and bring to the boil. Reduce heat, simmer, covered, for 10 minutes.
  2. Remove from heat, stir in sour cream and blend with a stick blender until smooth. Season with salt and pepper. Ladle soup into serving bowls. Serve topped with chilli and coriander leaves.

Notes

To freeze: To freeze, divide cooled soup into reusable containers and freeze for up to 3 months. Defrost in the fridge then reheat over low heat on the stovetop or in a microwave until thoroughly heated.

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