CHILLI BEAN SOUP
1 tbsp olive oil 1 red onion, diced 2 garlic cloves, crushed 2 celery sticks, finely sliced 1 carrot, diced Pinch chilli flakes 1⁄2 tsp cumin 1 vegetable stock cube (or 400ml homemade stock) 400ml hot water 400g tin chopped tomatoes 400g tin adzuki or kidney beans, rinsed and drained
120g coconut yoghurt Handful coriander, chopped Sea salt and black pepper
Method 1. Heat the olive oil in a pan and sauté the onion, garlic, celery and carrot for 3-4 minutes until softened. 2. Add the chilli flakes and cumin and cook for a minute. 3. Make the stock by dissolving the stock cube in the hot water.
]4. Pour in the tomatoes, stock and beans into the pan, then simmer for 15-20 minutes, until the vegetables are tender. 5. Mix together the yoghurt and coriander and season with salt and pepper. 6. Spoon the soup into bowls and top with the yoghurt to serve.