Squash, kale & mixed bean soup

Portions:6
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Ingredients

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 teaspoon smoked paprika
  • 500 gbutternut squash sliced, deseeded, peeled and diced
  • 2 small carrots diced
  • 500 g tomatoes skinned optional, roughly chopped
  • 410 g can mixed beans drained
  • 900 ml vegetable stock or chicken stock
  • 150 ml full-fat crème fraîche
  • 100 g kale torn into bite-sized pieces
  • salt and pepper

Instructions

  • Heat the oil in a saucepan, add the onion and fry gently for 5 minutes.
  • Stir in the garlic and smoked paprika and cook briefly, then add the squash, carrots, tomatoes and drained beans.
  • Pour on the stock, season with salt and pepper and bring to the boil, stirring.
  • Cover and simmer for 25 minutes until the vegetables are tender.
  • Stir the crème fraîche into the soup, then add the kale, pressing it just beneath the surface of the stock.
  • Cover and cook for 5 minutes until the kale has just wilted.
  • Ladle into bowls and serve with warm garlic bread.
  • For cheesy squash, pepper & mixed bean soup, fry the onion in oil as above, add the garlic, smoked paprika, squash, tomatoes and beans, adding a deseeded and diced red pepper instead of the carrot.
  • Pour on the stock, then add 65 g Parmesan rinds and season.
  • Cover and simmer for 25 minutes.
  • Stir in the crème fraîche but omit the kale.
  • Discard the Parmesan rinds, ladle the soup into bowls and top with freshly grated Parmesan.
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Course Soup