Tomato and Butternut Bean Soup
Ingredients
- Six large
- One large butternut squash
- Two large red onions
- One red pepper
- One carrot
- One stick celery
- Four cloves of garlic
- One red chilli, deseeded
- 3 cans of harricot Beans
- Smoked paprika seasoning (a sprinkle)
- Fresh parsley
Preparation
Pre-heat oven to 180 celsius
Cut the tomatoes, squash, onion, pepper, celery and carrot into chunks and finely dice the garlic and chilli
Place all the vegetables into a large roasting tin
Season with salt and pepper and toss together
Place into the oven and roast for 30 to 40 minutes
Turning the vegetables halfway through
Once cooked place and roasted vegetables into a food processor with 500 ml of boiling water and blitz until smooth
Pour the mixture through a sieve into a large deep saucepan pressing down with a ladle to squash the vegetable purée through the mesh
Add another 500 ml of boiling water to the smooth soup
Bring to the boil and simmer for 4 to 5 minutes
Season to taste and ladle into warmed bowls to serve
Rinse and drain the harricot beans
Add 1 tablespoon of olive oil to a pan
Add the beans to the pan and cook for a couple of minutes
Add some smoked paprika seasoning and mix in
Cook for another 3 to 4 minutes
Add the beans to the soup
Finally, add some fresh parsley to garnish