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Spicy Kidney Bean Soup

Sauté vegetables with spices, simmer with beans, stock, and milk, then blend until smooth and garnish with fresh parsley.

VegetarianHealthySoupQuickSpicy

Estimated Nutrition

Per Serving Total
Calories 542.4 kcals 542.4 kcals
Carbohydrates 41.8 grams 41.8 grams
Fat 33.6 grams 33.6 grams
Protein 18.2 grams 18.2 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
100
ml
Milk
LegumesPulses
200
g
Red Kidney Beans
half of a 400g can, rinsed and drained
Liquids
100
ml
Vegetable Stock
hot
NutsSeeds
1
clove
Garlic
chopped
1
pinch
Cayenne Pepper
1
pinch
Chilli Powder
15
ml
Parsley
chopped fresh, for garnish
OilsFats
30
ml
Olive Oil
2 tbsp
Vegetables
0.5
piece
Onion
large, chopped
0.5
piece
Red Pepper
chopped

Steps

  • Heat the olive oil in a saucepan and sauté the onion, red pepper, and garlic until soft.
  • Stir in the cayenne pepper, chilli powder, and kidney beans and cook for 4 minutes.
  • Pour in 100ml of hot vegetable stock and 100ml of milk, then simmer for 6 minutes.
  • Process the soup with a hand blender until the consistency is smooth.
  • Transfer the soup to a bowl and garnish with fresh parsley.