Indian Bean Soup Recipe

Indian Bean Soup

Gluten free, meat free, dairy free

Serves 4-6

A thick and hearty soup, nourishing and substantial enough to serve as a main meal with chunks of wheat-free bread (going wheat-free is recommended for those with endometriosis).  Black-eye beans are used here, but red kidney beans, cannellini beans, navy beans etc.,  may be added to the soup if preferred.  This is an ideal recipe to put some aside for freezing.

• 4 tbs oil
• 2 onions, chopped
• 1 ½ cups potato, cut into chunks
• 1 ½ cups parsnip, cut into chunks
• 1 ½ cups turnip or swede, cut into chunks
• 2 celery sticks, trimmed and sliced
• 2 courgettes, trimmed and sliced
• 1 green (bell) pepper, cut into ½ inch pieces
• 2 garlic cloves, crushed
• 2 tsp ground coriander
• 1 tbs paprika
• 1 tbs mild curry paste
• 2 pints vegetable stock
• 15oz can black-eye beans, drained and rinsed
• Sea salt

1   Heat the oil in a saucepan, add all the prepared vegetables except the courgettes, and cook over a moderate heat for 5 mins, stirring frequently.  Add the garlic, coriander, paprika and curry paste and cook for 1 minute, stirring.

2   Stir in the stock and seasoning with salt to taste.  Bring to the boil, cover and simmer gently for 20 mins, stirring occasionally.

3   Stir in the black-eye beans and sliced courgettes, cover and continue cooking for a further 12 mins or until all the vegetables are tender.

4   Puree ½ pint of the soup mixture in a food processor or blender.  Return the pureed mixture to the soup in the saucepan and reheat until piping hot.  Sprinkle with chopped coriander.

Serve with a swirl of nut yoghurt (or greek yoghurt if you are OK using dairy)and some chopped coriander (cilantro)

The flavour of the soup improves if it is made the day before eating, as this allows time for all the flavours to blend and develop.