Roasted Red Pepper & Butter Bean Soup

• 2 tbspolive oil
• 2onions, chopped
• 2carrots, chopped
• 3celery sticks, chopped
• 3garlic cloves, sliced
• 1½ tspsmoked paprika
• ½ tspcayenne pepper
• 1 tbsptomato purée
• 2 x 350 gjars roasted red peppers, drained and roughly chopped
• 1 x 400 gtin chopped tomatoes
• 2 x 400 gtins butter beans, drained and rinsed
• 1.2litres hot vegetable stock
• 2bay leaves
• 1 tspcaster sugar
• ½lemon, juice only
• 150 gfull-fat Greek yoghurt
• 15 gflat-leaf parsley, chopped
• Fine salt and black pepper

Method

1. 1Heat the olive oil in a large saucepan over a medium heat. Add the onions, carrots and celery with a good pinch of salt and cook for 10 to 12 minutes, until completely soft and sweet.
2. 2Add the garlic, smoked paprika, cayenne and tomato purée. Cook for 1 minute, until the garlic smells mellow and the purée has darkened slightly.
3. 3Add the roasted peppers, chopped tomatoes, one tin of butter beans, stock, bay leaves and sugar. Simmer uncovered for 20 minutes so the jarred peppers lose their sharp edge and the beans soften into the soup.
4. 4Remove the bay leaves and blend until completely smooth. Return the soup to the pan and stir in the remaining butter beans.
5. 5Simmer for 5 minutes, then add the lemon juice. Taste and add salt or black pepper if needed; the lemon should sharpen the peppers without making the soup sour.
6. 6Ladle into warm bowls, add a spoonful of yoghurt and scatter over the parsley.

Per serving

kcal

247

protein

15.5g

fibre

10.3g

carbs

32.2g

fat

6.8g