Can any share some veggie soups & salads recipes?

Question

I am on diet and need some vegetarian soups & salads receipes..... Please heeeeeelllllllpppppppp!!!!!!!

Answer 1

Ultimate Potato Soup - 5 STAR



INGREDIENTS

6 cups diced potatoes

3 stalks celery, diced

1 cup chopped onion

3 (14.5 ounce) cans chicken broth, divided

4 cups half-and-half cream

6 tablespoons butter, melted

6 tablespoons all-purpose flour

4 cubes chicken bouillon

1/2 teaspoon ground black pepper

DIRECTIONS

In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.

Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved

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ABC Vegetable Soup -- 5 STAR



INGREDIENTS

1/2 cup uncooked alphabet pasta

3 (14.5 ounce) cans beef broth

1 (16 ounce) package frozen mixed vegetables

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/4 teaspoon pepper

DIRECTIONS

Cook pasta according to package directions. in a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. Drain pasta; stir into soup.

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Freezer Vegetable Soup -- 5 STAR

INGREDIENTS

SOUP BASE:

1 quart chopped fresh tomatoes

1 cup diced celery

1 cup diced carrots

1 cup diced onion

2 teaspoons sugar

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dill weed

ADDITIONAL INGREDIENTS (for each batch):

2 cups diced cooked potatoes

2 cups water



DIRECTIONS

Combine soup base ingredients in a kettle or Dutch oven; bring to a boil over medium heat. Reduce heat; cover and simmer for 45 minutes. Cool. Place 2 cups each into freezer containers. May be frozen for up to 3 months.

FOOTNOTES

To prepare soup: Thaw soup base in the refrigerator. Transfer to a kettle or Dutch oven. Add potatoes and water; simmer for 30-40 minutes. Yield: 4 serving per batch.

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Green Chili Tomato Soup -- 5 STAR



INGREDIENTS

1 (10.75 ounce) can condensed tomato soup, undiluted

3/4 cup milk

1 (4 ounce) can chopped green chilies

1/2 cup shredded Cheddar cheese

DIRECTIONS

In a small saucepan, combine the soup, milk and chilies until blended. Cook and stir over medium heat until heated through. Sprinkle with cheese.

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Black Bean Vegetable Soup -- 4.5 STAR

INGREDIENTS

1 tablespoon vegetable oil

1 onion, chopped

1 clove garlic, minced

2 carrots, chopped

2 teaspoons chili powder

1 teaspoon ground cumin

4 cups vegetable stock

2 (15 ounce) cans black beans, rinsed and drained

1 (8.75 ounce) can whole kernel corn

1/4 teaspoon ground black pepper

1 (14.5 ounce) can stewed tomatoes

DIRECTIONS

In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

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Strawberry and Feta Salad -- 5 STAR

INGREDIENTS

1 cup slivered almonds

2 cloves garlic, minced

1 teaspoon honey

1 teaspoon Dijon mustard

1/4 cup raspberry vinegar

2 tablespoons balsamic vinegar

2 tablespoons brown sugar

1 cup vegetable oil

1 head romaine lettuce, torn

1 pint fresh strawberries, sliced

1 cup crumbled feta cheese  

DIRECTIONS

In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.

In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.

In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

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Strawberry-Mango Mesclun Salad -- 5 STAR

INGREDIENTS

1/2 cup sugar

3/4 cup canola oil

1 teaspoon salt

1/4 cup balsamic vinegar

8 cups mixed salad greens

2 cups sweetened dried cranberries

1/2 pound fresh strawberries, quartered

1 mango - peeled, seeded and cubed

1/2 cup chopped onion

1 cup slivered almonds

DIRECTIONS

Place the sugar, oil, salt, and vinegar in a jar with a lid. Seal jar, and shake vigorously to mix.

In a large bowl, mix salad greens, sweetened dried cranberries, strawberries, mango, and onion. To serve, toss with dressing and sprinkle with almonds.

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Mock Tuna Salad -- Tastes Just Like Tuna Salad but for Vegetarians

INGREDIENTS

1 (19 ounce) can garbanzo beans, drained and mashed

2 tablespoons mayonnaise

2 teaspoons spicy brown mustard

1 tablespoon sweet pickle relish

2 green onions, chopped

salt and pepper to taste

DIRECTIONS

In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well.

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Asian Salad --

INGREDIENTS

2 (3 ounce) packages ramen noodles, crushed

1 cup blanched slivered almonds

2 teaspoons sesame seeds

1/2 cup butter, melted

1 head napa cabbage, shredded

1 bunch green onions, chopped

3/4 cup vegetable oil

1/4 cup distilled white vinegar

1/2 cup white sugar

2 tablespoons soy sauce

DIRECTIONS

In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.

In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.

In a large bowl , combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

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Southwestern Pasta Salad --

INGREDIENTS

1/2 (16 ounce) package rotini pasta

1/3 cup vegetable oil

1/4 cup fresh lime juice

2 tablespoons chili powder, or to taste

2 teaspoons ground cumin

1/2 teaspoon salt

2 cloves garlic, crushed

1 1/2 cups whole kernel corn

1 (15 ounce) can black beans, drained and rinsed

1/2 cup diced green bell pepper

1/2 cup diced red bell pepper

1/2 cup fresh cilantro leaves

1 cup chopped roma (plum) tomatoes

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.

Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

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Tomato, Cucumber and Red Onion Salad with Mint --

INGREDIENTS

2 large cucumbers - halved lengthwise, seeded and sliced

1/3 cup red wine vinegar

1 tablespoon white sugar

1 teaspoon salt

3 large tomatoes, seeded and coarsely chopped

2/3 cup coarsely chopped red onion

1/2 cup chopped fresh mint leaves

3 tablespoons olive oil

salt and pepper to taste

DIRECTIONS

In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.

Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

Answer 2

Loking for great recipes? Help is only a click away. For excellent Vegetarian and/or Vegan non-fat wholesome and delicious salads and soups go to

http://www.your-vegetarian-kitchen.com/h...

You'll also find terrific salads there among other things like recipes for Tofu, Tempeh and Quinoa as well as awesome Eggless desserts: Eggless Cakes, Eggless Cookes; Eggless Frozen Desserts like Eggless Sorbet, Eggless Gelato and Eggless Ice Cream!.

Here's some soup and salad samples to help you out of your dilemma. Enjoy!

Hearty Golden Broth

A great substitute for “chicken broth” when preparing vegetables or soups and sauces.

1 Spanish Onion Chopped

2 Cloves Garlic Minced

2 Tbs. Canola Oil

½ Cup Yellow Split Peas

1 Small Carrot Minced

1 Small Potato Minced

1 Tbs. Celery Minced leaves included

1 Tbs. Parsley

½ tsp Turmeric

1½ tsp Sea Salt

Pepper to taste

Sauté vegetables in the oil until golden and tender.

Add Turmeric.

Add water Salt and Pepper to taste.

Simmer for an hour on a low flame.

For a thin broth strain through a cheese cloth.

For a thicker broth process the broth and vegetables in a food processor.

Use immediately or store in a covered jar.

Sylvester’s Song (sufferin’ succotash)

A hearty soup for chilly days.

1 pkg. Lima Beans

1 pkg. Roasted Corn Kernels

¼ Cup Chopped Red and Green Pepper

¼ Cup Chopped Spanish Onion

1 quart Sock or RO Water

Sea Salt and Black Pepper to taste

Place ingredients in the pot. Simmer until heated through. Season. Serve.

Black Bean Soup

A classic, creamy black bean puree seasoned with coriander and lemon overtones. This one gets standing ovations!

2 quarts RO Water

2 Cups Black Turtle Beans

1 Spanish Onion Chopped

1 Carrot Diced

1 Stalk Celery Diced

5 Bay Leaves

2 tsp. Sea Salt

2 quarts RO Water or Stock

4 Tbs. Tamari

1 Tbs. Ground Coriander

Sea Salt to taste

Juice ½ Lemon

Lemon Slices

Freshly ground Black Pepper to taste

Pick over Black Turtle Beans removing those that are broken and any stones. Soak for 6 hours or overnight in the refrigerator.

Cut Onion, Carrot and Celery into small pieces.

Add them to the pot along with Black Beans, Bay Leaf and Stock or RO Water. Simmer until the beans are very soft; about an hour and a half. Add Salt, Ground Coriander,

Tamari and Black Pepper.

Process until pureed.

Return to heat. Stir in Lemon Juice. Adjust seasonings. Float lemon slices on top. Serve.

Onion Soup

A classically sweet onion soup.

6 Spanish Onions sliced thin from stem to stern

(reserve skins stem and roots)

2 quarts RO Water

½ tsp. Turbinado Sugar

1 Tbs. Flour

Sea Salt to taste

Bay Leaf

4 Tbs. Butter or Oil

Place onion skins in 1 quart of RO Water simmer until a rich amber color is achieved. Strain and discard skins. Reserve liquid

Sauté Onions until translucent, add sugar and flour stirring for 3 minutes

Add RO Water and the amber onion infusion.

Simmer for 45 minutes.

Add Sea Salt and Black Pepper.

Ladle into oven safe pottery bowls.

Place slice of stale French Bread on top and Sprinkle with Grated Parmesan.

Pop under the broiler for 1 minute.

Pea Soup

2 quarts RO Water

1 Cup Green Split Peas

1 Cup Yellow Split Peas

1 Spanish Onion

1 Carrot

1 Potato (optional)

1 Stalk Celery

2 Tbs. Olive Oil

5 Bay Leaves

2 tsp. Sea Salt

2 quarts RO Water or Stock

2 Tbs. Tamari

Sea Salt to taste

Freshly ground Black Pepper to taste

Pick over peas removing those that are broken and any stones

Cut Onion, Potato, Carrot and Celery into small pieces. Sauté in Olive Oil until tender.

Add Lentils, Bay Leaf and Stock or RO Water. Add Sea Salt. Simmer until the lentils are very soft; about an hour, add Tamari. Add Black Pepper. Serve.

Lentil Soup

1 Spanish Onion

1 Carrot

1 Potato

1 Stalk Celery

2 Tbs. Olive Oil

5 Bay Leaves

2 tsp. Sea Salt

2 quarts RO Water or Stock

Sea Salt to taste

2 Cups Uncooked Green Lentils

2 tsp. Red Wine Vinegar

1 Tbs. each Chopped Parsley & Sliced Spring Onion

Pick over lentils removing those that are broken and any stones

Cut Onion, Potato, Carrot and Celery into small pieces. Sauté in Olive Oil until tender.

Add Lentils, Bay Leaf and Stock or RO Water. Simmer until the lentils are very soft; about an hour. Stir in Vinegar, sprinkle with parsley and Green Onion and serve.

Variations on the Theme:

Lentil Soup with Escarole

As above, except add 2 Cups chopped Escarole as the soup simmers.

Tomato Lentil Soup

As Above except add 2 Cups Crushed Tomato or Tomato Sauce to the soup as it simmers

Potato Leek Soup

3 Leeks - cleaned well under cold running water and sliced thinly

1½ Cup Chopped Celery w/ leaves

3 Tbs. Butter

1 quart RO Water

4 Yukon Gold Potatoes – cut into small pieces

3 Cups 2% Milk

Sea Salt to taste

White Pepper to taste

Leeks are members of the onion family. Like Celery, they tend to be sandy as many gardeners like to bank soil around them as they grow. This is called blanching. It increases the amount of the stem that is whitened resulting in a sweeter stem. Thus you need to wash them very carefully under cold running water. Slit them lengthwise and wash thoroughly; then cut them into very thin slices.

Melt butter in the soup pot, sauté leek and celery for ten minutes until wilted. Add 1 Cup RO Water and simmer for ten more minutes. Meanwhile pare and cut up the potatoes. Add to the pot along with the rest of the water. Cook until the potatoes are tender. Add Milk, Sea Salt and White Pepper. Simmer for an additional ten minutes.

Vichyssoise

As above except process the soup in a food processor. Chill. Add 1 Cup Cream whisked into the soup. Serve cold with Watercress as a garnish.

Creamy Asparagus Soup

2 Bunches Asparagus cut into ¼” slices

Reserve the tips

2 Cups RO Water

1 Cup Milk or Soy Milk if you are Vegan

1 Tbs. Cornstarch

Sprinkle Nutmeg

Sprinkle Cayenne Pepper to taste

Sea Salt to taste

Cook Asparagus in the water.

Process. Return to heat.

Add Asparagus tips.

Put milk and cornstarch in a blender with the salt. Buzz.

Add to Asparagus Soup, stirring constantly until thickened.

Sprinkle with Cayenne and Nutmeg.

Gazpacho (cold Soups)

a gift from Mexico – a great spicy cold soup for hot weather.

1 Bottle Knudsen’s Very Veggie Spicy Juice

or for a milder soup, Knudsen’s Very Veggie Juice

1 Cup each minced Zucchini, Yellow Squash, Cucumber, Red Onion, and Ripe Peeled Tomato

¼ Cup each minced Red, Green, Yellow, and Orange Sweet Peppers

Mix ingredients together add a Splash of Red Wine Vinegar and a sprinkle of Sea Salt

Serve cold.

Cucumber Yogurt Soup

a gift from the Middle East

1 quart plain Yogurt

1 Cup Cold Stock or Golden Broth

4 Cucumbers peeled and seeded

2 cloves Garlic

1 Tbs. Fresh Mint rolled and sliced

Process Cucumbers, Garlic and Golden Broth until pureed

Incorporate Yogurt and Mint

Serve Chilled

Garnish with thinly sliced, peeled, seeded cucumber

Raspberry Fruit Soup

2 pints Fresh Raspberries

Puree reserving ¼ Cup for garnish

1 quart Buttermilk

1 Tbs. Maple Syrup

Whisk together Puree, Maple Syrup and Buttermilk.

Chill. Serve in glass bows.

Top with Fresh Raspberries

Variations on the Theme

Substitute Kefir for Buttermilk

Blackberry Soup

As above substituting Blackberries for Raspberries

Lingonberry Soup

As above substituting a jar of Lingonberry preserves for Raspberries

And as for salads try these main dish and side salads:

Arugula Radish Salad

Your Vegetarian Kitchen’s Arugula Radish Salad is crisp and tangy and a perfect with many main dishes.

Ingredients:

1 Package Baby Arugula

1 Bunch Red Globe Radishes

6 Tbs. Extra Virgin Olive Oil

2 Tbs. freshly squeezed Lemon Juice

1/2 tsp. Coarse Kosher or freshly ground Sea Salt

Freshly Grated Coarse Black Pepper to taste

1 Thinly Scored and Sliced English Cucumbers

Method:

Place the Package baby Arugula into a bowl. Finely slice 1 Bunch Red Globe Radishes; score and thinly slice the English Cucumber.

In a small bowl whisk together: the Extra Virgin Olive Oil, the freshly squeezed Lemon Juice, Coarse Ground Sea Salt, and freshly grated Coarse Ground Black Pepper to taste. Pour over the Arugula Salad and toss.

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Spinach Orange Pecan Salad

Your Vegetarian Kitchen’s Spinach Orange Pecan Salad is an exceptionally delicious and goes perfectly with our Carrot Coriander Tofu Quiche.

Ingredients:

1 Bag Baby Spinach

4 Navel Oranges ‘á vif’ – skinless orange sections

1 Firm Small Red Onion finely sliced in rounds

1 Cup Tamari Garlic Roasted Pecan Halves

½ Cup Extra Virgin Olive Oil

¼ Cup Organic Pure Maple Syrup

¼ Cup Organic Orange Juice

½ Cup Alphonso Olives

⅛ Cup Alphonso Olive Juice

Sprinkle of Ground Cinnamon

Method:

Put the Baby Spinach into a pretty bowl. Oranges ‘á vif’: Cut the peel away from the oranges, remove all of the white membranes. Remove each segment by slicing next to the membranes separating them away. Add the sections to the Spinach. Thinly slice the Red Onion.

Break into round pieces and distribute on Spinach. Distribute the Pecans and Olives. Mist the salad dressing together in a separate bowl whisking until fully incorporated. Pour over the salad at the table.

Mixing well until each leaf is coated and the orange segments and onion slices are prettily arranged. Top with additional Tamari Roasted Pecans and Alphonso Olives.

Tamari Roasted Pecans

Your Vegetarian Kitchen’s Tamari Roasted Pecans are an incredible garnish for many dishes and an integral part of the Spinach Orange Pecan Salad.

Ingredients:

1 Cup of Pecan Halves

¼Cup Tamari

1½ Tbs. Granulated Garlic.

Method:

Place Pecan Halves on a piece of parchment you have placed on a cookie sheet. Pour Tamari over them along with the Granulated Garlic. Mix well. Toast in a moderate oven turning frequentl

Answer 3

In google try: Simply Vegetarian they give recipes alongwith photos

Answer 4

get knorr soups

Please give me the best answer

Answer 5

Why do you need to request for such recipies.

Various Cook Book publications will give you better and perfect details and the process.

Any Pubishing House or a General Book stall will have such issues.

Answer 6

Gazpacho Recipe

INGREDIENTS

6 ripe tomatoes, peeled and chopped

1 purple onion, finely chopped

1 cucumber, peeled, seeded, chopped

1 sweet red bell pepper (or green) seeded and chopped

2 stalks celery, chopped

1-2 Tbsp chopped fresh parsley

2 Tbsp chopped fresh chives

1 clove garlic, minced

1/4 cup red wine vinegar

1/4 cup olive oil

2 Tbsp freshly squeezed lemon juice

2 teaspoons sugar

Salt and fresh ground pepper to taste

6 or more drops of Tabasco sauce to taste

4 cups tomato juice

METHOD

Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

Serves 8.

Gazpacho

Ingredients:

1 cucumber, sliced into chunks

4 large ripe tomatoes

1/2 bell pepper, any color

2 cloves garlic

1 celery rib, chopped

1 tbsp lemon juice

1/2 sweet onion, quartered

3 tbsp red wine or balsamic vinegar

1/2 tsp salt

dash black pepper

1 tsp chopped fresh parsley

1 tsp chopped fresh basil

1/4 tsp cayenne pepper (optional)

Preparation:

Simply combine all the ingredients in a blender or food processor, except the fresh herbs and process until smooth. Stir in the herbs, refrigerate until cool and serve with bread.

Vegan Cream of Asparagus

Ingredients:

2 1/2 cups vegetable broth

1 pound fresh asparagus, chopped

1 potato, thinly sliced

1/2 onion, diced

3 ribs celery, chopped

2 tbsp flour

2 cups soy milk

1/4 tsp dried tarragon

salt and pepper to taste

Preparation:

In a large saucepan, bring the vegetable broth to a boil. Add the asparagus, potato, onion and celery and reduce heat to medium low.

Allow to cook for 25-30 minutes.

Pour the soup into a blender or food processor and blend until almost smooth. Return soup to saucepan and add remaining ingredients.

Allow to simmer until thick, approximately another 8-10 minutes.

Cool Cucumber Soup

Ingredients:

2 tsp vegetable oil

5 cucumbers, chopped

3 cloves garlic

2 onions, diced

2 1/2 cups vegetable broth

1/4 cup chopped fresh dill

pepper to taste

1 cup soy milk

Preparation:

In a large saucepan, heat the oil over medium heat and sautee the cucumbers, garlic, and onions until onions are transparent, about 6 minutes. Add the broth and simmer until the cucumber is soft, about 15 to 20 minutes.

Remove the soup from the heat and transfer to a blender or food processor and blend until smooth. While the mixture is still warm, stir in the dill and season with pepper.

Chill. Stir in the soy milk just before serving.

Pumpkin Soup

Ingredients:

1 tablespoon vegan margarine

1 onion, diced

1 16 oz can of pumpkin puree

1 1/3 cups vegetable broth

3 cups soy milk

1/2 tsp nutmeg

1/2 tsp sugar

salt and pepper to taste

Preparation:

In a large saucepan, cook the onion in the margarine for 3-5 minutes, until onion turns clear. Add remaining ingredients, stirring to combine. Cook over medium heat for another 10-15 minutes. Enjoy!

Vegetarian and Vegan Cream of Carrot Soup Recipe

Ingredients:

2 tbsp vegan margarine

1 onion, chopped

12 carrots, sliced

1 potato, diced

4 cups vegetable broth

1/2 cup soy milk

salt and pepper to taste

dash of nutmeg

1/4 tsp ginger

1/4 tsp dried rosemary

1 tbsp orange juice

Preparation:

Heat the vegan margarine in a large saucepan. Cook the onion for 5 minutes over low heat, or until soft. Add the carrots and potato, cover, and simmer for 5 to 10 minutes.

Add the broth, cover and simmer about 20 minutes, or until the vegetables are tender.

Puree the soup in a blender or food processor and return to the saucepan. Add the soy milk and remaining ingredients and heat until warm. Enjoy!

Cold Tomato Basil Soup

Ingredients:

2 pounds tomatoes

1 bunch fresh basil, chopped

2 cups vegetable broth

2 cloves garlic

2 tsp olive oil

2 tbsp balsamic vinegar

salt and pepper to taste

Preparation:

Place all ingredients in a food processor or blender and process until almost smooth, or until desired consistency is reached.

Transfer to a large saucepan and simmer over low heat for 10 minutes.

Serve chilled.

Watermelon Gazpacho

Ingredients:

approx 3 cups of watermelon, chopped

1 cucumber, diced

1 red or yellow bell pepper, diced

1 small onion, chopped

2 tbsp lemon juice

1 tbsp olive oil

1 jalapeno

2 tbsp fresh chopped parsley

dash salt and pepper to taste

Preparation:

In a blender or food processor, place about half of the watermelon, cucumber, pepper, and onion and all of the jalapeno. Add olive oil and lemon juice and puree until smooth.

Combine the remaining ingredients in a large bowl and mix well. Add to pureed ingredients and stir to combine. Add more salt and pepper, to taste.

Chill for at least one hour, to allow flavors to combine, and stir well before serving.

Serve chilled and enjoy!

Answer 7

Try this one. Two tins + 1 onion (OK, and a few bits and bobs as well) = 4 servings of soup.

CHILLI BEAN SOUP

This recipe is by ‘Turtle’ on MoneySavingExpert.com’s Old Style forum, not me. I just added the suggestions at the end.

Serves 3 to 4

INGREDIENTS

1 onion

1 tablespoon of olive oil

400g tin of tomatoes

400g tin of red kidney beans

1 teaspoon of chilli powder

1 vegetable stock cube

250ml of water

SPECIAL EQUIPMENT

Hand-held blender

METHOD

Peel the onion and chop it into tiny pieces.

Put the oil into a saucepan on a medium heat. Add the onion. Fry the onion for about 5 minutes. Stir frequently to stop it sticking.

Open the tin of tomatoes. Add the tomatoes to the pan. Open the tin of beans and drain off the liquid. Add the beans to the pan. Crumble the stock cube into the water and pour it into the pan.  Mix thoroughly. Continue to cook for another 10 minutes.

Blend to the desired consistency.

Add the chilli. Continue to cook for another couple of minutes.

ADDITIONS & ALTERNATIVES

Remove some of the beans before blending and put them back in afterwards. Add 1 teaspoon of ground cumin at the same time as the chilli. Use other tinned beans, like borlotti, cannellini or mixed beans.

TIPS

If you are worried about any ‘side effects’ from the beans, add some parsley (either a tablespoon of dried parsley at the same time as the beans, or a small bunch of fresh parsley before blending), which is said to help with these.