Spicy Kidney Bean Soup

Sauté vegetables with spices, simmer with beans, stock, and milk, then blend until smooth and garnish with fresh parsley.

Vegetarian Healthy Soup Quick Spicy

Estimated Nutrition

Calories

542.4

kcal / serving

542.4 kcal total

Carbs

41.8g

per serving

41.8 g total

Fat

33.6g

per serving

33.6 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Milk

LegumesPulses

200

Red Kidney Beans

half of a 400g can, rinsed and drained

Liquids

100

Vegetable Stock

hot

NutsSeeds

clove

Garlic

chopped

pinch

Cayenne Pepper

pinch

Chili Powder

Parsley

chopped fresh, for garnish

OilsFats

Olive Oil

2 tbsp

Vegetables

0.5

piece

Onion

large, chopped

0.5

piece

Red Pepper

chopped

Method

Heat the olive oil in a saucepan and sauté the onion, red pepper, and garlic until soft.

Pour in 100ml of hot vegetable stock and 100ml of milk, then simmer for 6 minutes.

Stir in the cayenne pepper, chilli powder, and kidney beans and cook for 4 minutes.

Process the soup with a hand blender until the consistency is smooth.

Transfer the soup to a bowl and garnish with fresh parsley.