White bean saffron soup
Calorie controlled cooking spray
1 medium, chopped roughly
3 stick(s), chopped roughly
1 medium, peeled and chopped roughly
Cannellini Beans, cooked
2 can(s), large, drained
Vegetable stock cube
1 cube(s), (1 litre)
Half Fat Crème Frâiche
Chilli, green or red
1 individual, de-seede and diced finely
- Heat a large lidded saucepan over a medium heat and spray with the cooking spray. Cook the onion, celery and carrots for 8-10 minutes until soft.
- Add the saffron, cannellini beans and vegetable stock and bring to the boil. Reduce the heat and simmer for 10 minutes. Add the crème fraiche and whizz with a hand-held blender or transfer to a blender and whizz until smooth.
- TO SERVE Divide half the soup between 4 bowls and top with 1 diced red chilli and some fresh coriander.
- TO FREEZE Let the remaining soup cool completely, then freeze in containers or pouches for up to 3 months. Defrost then reheat over a low heat on the hob until piping hot.