Free on Green
Serves 8
Ingredients
3 pints vegetable stock
1 onion, sliced
225 g potatoes, cubed
2 carrots, peeled and sliced
1 parsnip. peeled, cored and chopped
1 leek sliced
140 g baby corn, sliced
2 garlic cloves crushed
1 tsp curry powder
1 tsp chilli powder
450 g can red kidney beans, drained
450 g can borlotti or pinto beans. drained
ground black pepper
2 tbsp fresh chopped parsley
Method
Heat 1/4 pint of the stock in a large saucepan and cook the onion, potato, carrots, parsnip. leek, corn and garlic for 5 minutes.
Add the curry and chilli powders with the remaining stock and bring the soup to the boil. Reduce the heat and simmer for 20 minutes or until the vegetables are tender.
Add the drained beans and cook for a further 10 minutes. Season to taste and garnish with parsley before serving.
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