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–+ servings

Red pepper and bean soup

A quick and filling summer soup packed full of amazing anti-inflammatory nutrients and sunshine flavours.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Soup
Calories:
Ingredients Method

Ingredients
  

  • 1 medium red onion chopped
  • 2 medium carrots peeled and diced
  • 1 large red pepper or two medium deseeded and diced
  • 1 fat clove garlic finely chopped
  • 2 medium fresh tomatoes chopped
  • 600 ml vegetable stock
  • 1 tbsp dried oregano or Italian herbs
  • 400 gram tin cooked white beans
  • salt and pepper to taste
  • 1 teaspoon fresh basil leaves roughly chopped for garnish

Method
 

  1. Heat a couple of tablespoons of water in the based or a large saucepan. Add the onion, carrot and red pepper and sauté on a medium heat for 5 minutes until they start to soften. Add more water if the veg start to stick to the pan.
  2. Add the garlic to the pan and cook for one minute. Add the tomatoes and dried herbs then cook for 2 minutes.
  3. Pour in the stock and bring to the boil. Pop on the lid and reduce the heat. Simmer for 10 minutes. Add the beans to the pan and cook for another few minutes until the veg are soft.
  4. Turn off the heat. Blend with a stick blender to smooth - add a little more stock if it's too thick. Season with salt and pepper.
  5. Serve with the basil leaves on top and a glug of flaxseed oil if desired.

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