Ingredients
- ½ onion, roughly chopped
- ½ green capsiucm, roughly chopped
- 1 small carrot, roughly chopped
- 1 can kidney beans, washed and drained
- 2 cloves garlic, sliced
- ½ tsp smokey Spanish paprika
- ¼ tsp ground cumun
- salt & pepper
- olive oil
- chopped parsley
Method
- Add the vegetables to a pot and fill with enough water to easily cover them. Simmer over a high heat for 20 minutes.
- Once softened, drain the vegetables reserving the broth in a bowl, and allow the cooked vegetables to cool a little.
- Add the veggies to a tall container along with 1 tbsp of the kidney beans and 2 tbsp of the hot broth, season with salt. Using a stick blender, puree until smooth.
- Using the same pot, heat some olive oil and saute the garlic over a low heat for a few minutes.
- Add the drained kidney beans, the pureed vegetables, spices, 1 cup of the reserved broth, and season with salt and pepper. Stir and simmer for 10 minutes.
- Remove from the heat and transfer into serving bowls, garnish with freshly chopped parsley.