Servings: 4
Calories:
Ingredients
- 1 red onion finely chopped
- 1 brown onion finely chopped
- 3 garlic cloves crushed, then chopped
- 800 g tins of kidney beans in water drained
- 1 teaspoon cumin powder
- 1 teaspoon chilli powder - choose your own strength
- 1 litre Marigold vegan bouillon
- 3 tablespoons tomato puree
- few drops of Tabasco - to your liking
- 2 tablespoons Vegan Worcestershire sauce
Instructions
- Cook the onion, garlic, cumin powder and chilli in 4 tablespoons of water for about 5 minutes until the onion is soft. Don't let them catch on, add a little more water if this is likely.
- Add all the other ingredients to the pot. Cover and simmer for about 20 minutes.
- Use a counter top blender or a stick blender to puree the soup. Serve with some crunchy wholemeal bread and a refreshing green salad.
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