Gary Andrews

There’s nothing like a good hearty soup to warm the insides on a cold winter night and this fits the bill perfectly. It’s easy to put together, and needs minimal preparation. Make sure you include the garam masala though (or cumin or another similar spice). It gives a lovely depth in flavour and a smokey aftertaste that lingers after each mouthful. Serves 4

Ingredients

1 medium onion, chopped

1 clove garlic, crushed

2 stems celery, chopped

Garam masala

1 can chopped tomatoes

1 can butterbeans

400ml vegetable stock

Parsley

Salt and pepper (to season)

Heat a small amount of sunflower oil in a large saucepan or deep bottomed frying pan, along with the garam masala. Throw in the onions, celery and garlic and fry for 4 mins or until slightly soft and coated in the spice. Add the butterbeans with their liquid, the vegetable stock and the chopped tomatoes.

Stir and turn down the heat to low. Add the parsley and season with salt and pepper to your taste. Leave simmering for 20-30 mins. Remove from heat and blend the mixture, in batches if necessary. Return to the heat, warm through and serve with some crusty bread.

written by Gary \\ tags: butterbeans, soup, soup recipe, tomato and butterbean soup