Name: Spicy butter bean soup
Total time: 30 min
Yield: Serves 4
Ingredients: 2 onions finely chopped; 1 clove garlic crushed; a small chunk ginger grated; 1 tbsp olive oil; 2 carrots grated; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; 750ml vegetable stock; 2 x 400g tins butter beans

Bowls of butter bean soup, ready for serving

2 onions
finely chopped
1 clove garlic
crushed
a small chunk ginger
grated
1 tbsp olive oil
2 carrots
grated
2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
750ml vegetable stock
2 x 400g tins butter beans

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Cook the onions, garlic and ginger gently in the oil until softened. Add the carrot and spices and cook for 2 minutes.
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Add the vegetable stock and simmer for 5 minutes. Add the butter beans and cook for 10 minutes more. Ladle half the soup into a blender or food processor and whizz until smooth. Pour back into the pan and gently reheat before serving.