🥘 Carole’s Moroccan bean soup…

Full of flavour and easily adapted to whatever vegetables you have to use up. This quick, easy and delicious soup will keep colds at bay.

Make the soup in a saucepan using a stick blender, or use a Thermomix©

Ingredients:

• Olive oil
• 2 cloves garlic, pressed
• 1 red onion, chopped
• 2 sticks celery, chopped
• 2 large mushrooms, chopped
• 1 courgette chopped 
• 1 potato, chopped
• 6 tbsp broad beans, podded
• 1 vegetable stock cube 
• 1 heaped tsp Harissa
• 1 tin chopped tomatoes
• 1 tbs tomato puree
• 1 tin butter beans, drained
• A good handful of chopped parsley and mint

Step by step:

1. Add 2 tbsp of oil to your pot and sweat off all the chopped vegetables and cook for approximately 10 minutes, or 5 minutes in your Thermomix© (120, reverse blade).
2. Add 1 tbsp Harissa and the tin of chopped tomatoes. Refill the tomato tin with water and add the stock cube and add that to the pot with the tomato puree. 
3. Add the broad beans and cook for another 10 minutes
4. Add the butter beans and cook for another 5 minutes
5. Check your potatoes are cooked. Add the chopped parsley and mint (reserving a little for garnish) and stir
6. Serve in warm bowls with a good dollop of crème fraîche or greek yoghurt, if you like.

Tips:

• Be sure to rinse your butter beans unless you want a thicker soup
• We used Kallo organic vegetable stock cubes with excellent results.
• Use a good helping of chopped parsley to garnish
• Broad beans are added during the last ten minutes and assumes you are leaving the outer skins on them as we have done here. If you take the broad beans out of their skins, add them during the last five minutes.

What is harissa?

A hot chilli paste made with red chillies, peppers, garlic, oil and vinegar (or lemon juice). It is easy to make, but we have used a shop bought one in this recipe.

Carole’s quick minestrone soup HERE