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.
Syn values given are correct at time of writing but may not always be accurate.
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