Smoked Paprika 5 bean and Butternut squash soup
Cooking Time
Ingredients
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Ingredients
- 1 red onion, finely chopped
- g bean salad
- 2 rea soon Country Range Smoked Paprika
- 2 garlic cloves, finely chopped
- 2 tbsp olive oil
- 2 large carrots, peeled
- 2 medium butternut squash, peeled and deseeded
- Sea salt and freshly ground black pepper
- 2-3 thyme sprigs, leaves picked
- 1 red chilli, deseeded and finely chopped,
- ml chicken or vegetable stock
- Freshly grated Parmesan, to serve
Method
-
1
Step 1
Sweat the onion and garlic in the oil over a medium heat for 5-7 minutes until soft. Chop the carrots and butternut squash into 1.5cm dice and add to the pan. Season and cook for another 6-7 minutes until the vegetables start to soften. -
2
Step 2
Stir in the thyme leaves and the fresh or dried chilli, then pour in the stock. Stir and bring to the boil. Simmer for 25-30 minutes until the carrots and squash are soft and beginning to break down. -
3
Step 3
Stir well and return to the boil. Simmer for about 10 minutes or until the squash is cooked and the soup has thickened slightly. Check for seasoning, put in a blender and blend until smooth, return to a pan re boil and ladle into soup bowls. -
4
Step 4
In a separate pan, fry off the 5 bean salad with 1 clove of garlic. Add in the 5 bean salad to the blended soup and Sprinkle with the Parmesan and serve.
Ingredients
- 1 red onion, finely chopped
- 500 g bean salad
- 2 rea soon Country Range Smoked Paprika
- 2 garlic cloves, finely chopped
- 2 tbsp olive oil
- 2 large carrots, peeled
- 2 medium butternut squash, peeled and deseeded
- Sea salt and freshly ground black pepper
- 2-3 thyme sprigs, leaves picked
- 1 red chilli, deseeded and finely chopped,
- 1200 ml chicken or vegetable stock
- Freshly grated Parmesan, to serve
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