Gently fry garlic in olive or coconut oil for 1 minute, taking not to let it burn. Add onion and cook for 15-20 minutes. Add diced carrot and butternut squash, gently cook for about 15 minutes or until all vegetables are softish. Add in spices: cumin, chilli flakes, smoked paprika, then cook for 2-3 minutes.
Add tomato puree, chopped tomatoes, aduki/kidney beans and stock, simmer for 10-15 minutes.
At this stage you can either leave soup chunky or blend lightly.
Lastly add freshly chopped coriander and simmer for another few minutes
Serve with a large dollop of yoghurt and chunky sourdough or gluten free bread.
Maggie’s Tips: Soup Options:
Cut vegetables chunky to make a lovely veggie casserole
Add in prawns, mussels or any meaty fish for a hearty seafood stew
If adding chicken: add uncooked and cut into chunks for casserole, add at end of stage 1
Gubeen chorizo is fantastic for this soup - fry off at stage 1 before cooking garlic and onion, then add to soup after blending (end of stage 4)
Use soup as a base sauce over meatballs, or for a veggie lasagne
Add to hot or cold pasta to create a Mexican bean & pasta main dish or salad. You only need a little sauce, so this option is ideal if you only have 1 portion of soup left over. Top with Parmesan cheese
Freezes really well.
Diabetic friendly Low GI Sports Endurance and Recovery Gluten Free / Wheat free Dairy free Vegan Family friendly