Prep Time: 15 minutes
Stove Time: 15 minutes
Wonderbag Time: 2-3 hours
Serves: 4
INGREDIENTS
600 g carrots
800g cooked butter beans (2 cans of butter beans or 800g butter beans that have been soaked and cooked)
1 onion, chopped
Olive oil
1 litre of chicken or vegetable stock
1 tsp ground coriander
Sea salt
Freshly ground black pepper
Garnish options: a tablespoon of Greek yoghurt, fresh coriander leaves, a pinch of caraway seeds, paprika and cashew nuts
DIRECTIONS
Roughly chop the onion and carrots.
Sautee your onions with a generous glug of olive oil and a pinch of salt in your pan. Cook for a few minutes until they start to soften.
Add the chopped carrots, half of your butter beans, ground coriander and stock to the pan. Bring to the boil, then cover the pot with your lid and allow to simmer for about 10 minutes.
Switch off your gas or electricity source, and place a tea towel at the bottom of your Wonderbag. Swiftly transfer your pot into the Wonderbag, cover the Wonderbag with its fabric lid and secure by pulling the cord tightly. Allow the dish to cook undisturbed for a minimum of 2 hours.
When cooked, liquify the soup with a stick blender until smooth, then add the 2nd half of your butter beans and stir through. (skip this step if you would prefer a chunky vegetable soup)
Place your lid back on the pan and return to the Wonderbag until you’re ready to serve. Adjust the seasoning with some freshly ground black pepper, stir through some greek yoghurt and top with torn leaves of fresh coriander, caraway seeds, a sprinkle of paprika and cashew nuts.
Serve with crusty bread.