Smoky borlotti bean soup
1
Points®
Total time: 45 min • Prep: 5 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
This tasty vegan soup is great for batch cooking and freezing for later.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 small, finely chopped
Celery, Raw
1 stick(s), stalk, finely chopped
Garlic
2 clove(s)
Bay leaf, dry
2 leaf/leaves, fresh
Paprika
1 tablespoon(s), level, sweet smoked paprika, plus extra to serve
Tinned Tomatoes
1 can(s), large, chopped
Vegetable stock cube
1 cube(s), 500ml made with 1 stock cube
Borlotti beans, cooked
2 can(s), large, drained
Cabbage
100 g, savoy, shredded
Plain Soya Yogurt
100 g
Instructions
1
Mist a large pan with cooking spray and set over a medium heat. Add the onion and celery and cook for 8-10 minutes until soft. Add the garlic, bay leaves and paprika, and cook for another minute, then stir in the tomatoes and stock. Cover and bring to a boil, then reduce the heat and simmer for 20 minutes. Add the beans, stir to combine, and simmer for another 5 minutes.
2
Remove the bay leaves, then use a stick blender to blitz the soup until it’s mostly smooth, but with some of the beans left whole.
3
Season to taste, then stir in the cabbage and cook for another 2-3 minutes or until the cabbage is tender.
4
Ladle the soup into bowls and serve garnished with a swirl of the yogurt and the extra paprika.
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