White bean saffron soup
2
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
A delicious, filling soup with the added bonus that it's quick to prepare. Serve each portion with a 60g slice of French stick for an extra 4 SmartPoints per serving.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium, chopped roughly
Celery, Raw
3 stick(s), chopped roughly
Carrots, raw
1 medium, peeled and chopped roughly
Cannellini Beans, cooked
2 can(s), large, drained
Saffron Threads
1 teaspoon(s)
Vegetable stock cube
1 cube(s), (1 litre)
Half Fat Crème Frâiche
150 g
Chilli, green or red
1 individual, de-seede and diced finely
Coriander, fresh
3 sprig(s)
Instructions
1
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.
2
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.
3
TO SERVE Divide half the soup between 4 bowls and top with 1 diced red chilli and some fresh coriander.
4
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.
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