Try this beautiful hearty ‘stoopy’ soup from leading Irish food blogger/writer Valerie O’Connor
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Ingredients
1 large onion
4 cloves garlic
2 carrots
2 sticks celery
1 tsp each cumin and chilli
1 tin kidney beans
1 tin chickpeas
1 tin tomatoes
Squeeze tomato puree
Salt & pepper
Handful fresh spinach
Handful fresh parsley
400ml vegetable stock or water
Instructions
Chop the onion and garlic and cook them on a low heat in some olive oil, dice a couple of carrots and celery if you have it.
Add in a teaspoon of chilli flakes/powder and a teaspoon of cumin seeds and cook for a couple minutes more.
Open the bean tins and rinse the beans in a strainer, lob them into the pot, add a tin of tomatoes, a tin of water or veggie stock, a sage leaf/bay leaf/sprig of thyme or all three or none at all, add a good squeeze of tomato puree.
Cook the soup for about 40 mins on a low bubble, season with salt and pepper.
Add in a handful of fresh spinach leaves to just wilt.
Serve in a bowl with freshly chopped parsley, as its full of vitamin C and tastes great.