Black Bean & Vegetable Soup
|Butter||2 Ounce (60 Grams)|
|Onion||1 , chopped|
|Leek||4 Ounce, sliced (125 Grams)|
|Courgettes||2 , sliced (Zucchini)|
|Carrots||2 , sliced|
|Red pepper||1⁄2 , halved, seeded and diced|
|Potato||10 Ounce, diced (315 Grams)|
|French beans||6 Ounce, cut into 1 inch lengths (185 Grams)|
|Tomatoes||4 , skinned and chopped|
|Vegetable stock/Chicken stock||32 Fluid Ounce (1 Liter / 4 Cups)|
|Frozen shelled broad beans||6 Ounce, thawed (185 Grams)|
|Black beans||6 Tablespoon, preserved, rinsed|
|Chopped coriander leaves||2 Tablespoon|
|Freshly ground black pepper||To Taste|
1. Melt the butter in a large pan. Add the onion, leek, courgettes (zucchini), carrots, red pepper, potato and French beans and saute for 3-4 minutes. Add the tomatoes and stock. Bring to the boil, then cover and simmer for 25 minutes.
2. Stir in the broad beans and black beans and continue cooking for 3 minutes.
3. Transfer half the soup to a food processor or blender and work to a fairly smooth puree. Return to the pan, stir in the coriander and reheat gently. Season with freshly ground black pepper to taste.
4. Divide the soup between warmed individual serving bowls and garnish with coriander or parsley.