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
60g butter
500ml chicken stock
4-5 cardamom seeds
salt, freshly ground black pepper


Step 1
Whizz beans with half stock until really smooth.

Step 2
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.

Step 3
Simmer for 10 minutes and serve hot in bowls with naan bread.

Photo George Drakopoulos – Food styling Tina Webb

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