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Stove top method
Roughly chop the onion and carrots
Spray a decent sized pan with some Frylight, turn up the heat, add the onions to the pan. Cook for a few minutes until they start to soften
Add the carrots, 1 tin of butter beans, coriander, water, stock and a little salt and pepper to the pan. Bring to the boil, cover then lower the heat and simmer for 25-30 minutes
When cooked, attack the soup with a stick blender until it's smooth, add the 2nd tin of butter beans, then return to a low heat for a few minutes. Adjust the seasoning if necessary, then serve with a few drops of hot sauce (optional)
Peel the onion and carrots. Cut the onion in half and cut the carrots into 3
Add onion to the Thermomix bowl & chop 3 seconds, speed 5. Scrape down sides of bowl
Spray with Frylight & sauté on Veroma for 4 minutes, speed 1 without the MC
Add the carrots and chop for 3 seconds, speed 3. Scrape down the bowl and add the corinader, stock cubes, water, a little salt and pepper and 1 tin of butter beans
Cook at 100°C, speed 1 for 25-30 minutes. Make sure the veg is cooked and soft, the puree (30-40 seconds, speed 10)
Add the second tin of butter beans, then check the seasoning and add a little salt and pepper if necessary
Cook at 95°C for 1 minute on reverse speed 1, then serve (with a few drops of hot sauce if you want)
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This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough. - Use a container or bag that is suitable for freezing. - Defrost thoroughly before reheating (you can use the defrost setting on your microwave.) - Make sure it is piping hot all the way through before serving.
If making this recipe Gluten Freeplease make sure to check the ingredients that you’re using.
Especially things such as;
- Stock cubes - Soy sauce - substitute with Tamari. - Worcestershire sauce - substitute with Henderson’s Relish. - Etc.
Syn values given are correct at time of writing but may not always be accurate.
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