Low-fat and warming, this soup is perfect for a winter meal…
Serves: 2-3 Preparation time: 5′ Cooks in: 20′ Ready in: 25′
350g canned cannellini beans, drained, rinsed
1 tbsp ginger, grated
2 tbsp spicy curry powder
1 large red onion, chopped
500ml chicken stock
4-5 cardamom seeds
salt, freshly ground black pepper
Whizz beans with half stock until really smooth.
In a medium pan heat butter, add onion, ginger, cardamom and curry and sauté for 5 minutes until starting to soften. Remove cardamom seeds and stir in bean paste and remaining stock. Season to taste with salt and pepper.
Simmer for 10 minutes and serve hot in bowls with naan bread.
Photo George Drakopoulos – Food styling Tina Webb