Ingredients

• Ingredients 60 ml sunflower oil 2 onions, roughly chopped 2 cloves garlic, crushed 7.5 ml medium masala 7.5 ml curry powder 3 stalks celery, chopped 5 carrots, peeled and sliced 3 potatoes, peeled and roughly chopped Herb salt and freshly ground black pepper 1 tin Red Kidney Beans and 1 tin Butter beans (drained and rinsed) 60 ml tomato puree 1 tin chopped tomatoes or 4 fresh tomatoes chopped 60 ml chopped fresh herbs [parsley, coriander, oregano] – if you don’t have fresh, dried will work fine 2 stock cubes dissolved in ± 300 ml boiling water Pink Himalayan Salt, to taste Coconut cream for serving

Preparation

• Method Heat oil in a large saucepan and sauté onions, garlic and spices. Add celery, carrots, potatoes, beans and tomato (puree and tinned). Add fresh/dried herbs. Dissolve cubes in the boiling water. Cover vegetables with water and allow to slowly simmer for approx 1 hour. Blend and add seasoning to taste. Add more liquid if too thick. Serve hot with drizzle of coconut cream. For optional extra heat/spice, add chopped de-seeded chillies. Did you enjoy this dish? Explore more vegan soup recipes.