2 400g tins butter beans
1 cup (200ml) tomato passata
1 litre of water
2 medium or 1 large onion, finely chopped
5 cloves garlic, thinly sliced
2 celery sticks, sliced
1 handful fresh cilantro leaves
3 tablespoons ground cumin – 3 tablespoons
2 tablespoons paprika
1 tablespoon turmeric
1 vegan chicken flavored stock cube or 1 heaped tablespoon of vegan bouillon powder
Salt and pepper to taste
Olive oil for frying
Saute the garlic and onions in a large soup pot with a little olive oil until. They should become soft and palely golden.
Add all the spices to the pan and stir for 1 or 2 minutes. You may need to add oil or a little water to moisten the mixture.
Throw in all the other ingredients in no particular order. Mix to combine.
Add half the cilantro and mix.
Bring to a boil, then reduce to a simmer. Add more cilantro – reserving some to garnish the finished dish.
Allow to simmer for 15-20 minutes, stirring occasionally to prevent sticking.
When the sauce has thickened to a gravy/curry consistency, it is ready. The liquid should just cover the beans.
Serve onto plates and allow to cool for a few minutes before serving.
Keywords: moroccan, bean soup, vegan, paprika, spicy soup