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Borlotti Bean and Tamarind Soup

October 7, 2013 By Jayne Rodgers 1 Comment

borlotti bean and tamarind soup
When the weather is chilly, there are many reasons to rejoice. First among these is the opportunity to start sourcing new winter running gear (like we don’t have enough already). Then there’s running in the dark, which we love. Best of all, the changing season means it’s time for big, hearty soups. Yippee! All of this adds up to happy Veggie Runners.

This hearty soup is an absolute winner. It’s quick and easy to make – a 30-minute meal that’s filling and tasty. It has a rich, deep flavour and the tamarind gives it ever such a slight sweet taste. Eat it as it is for a vegan meal or crumble on some feta for a vegetarian version. Both are delicious.

Borlotti Bean and Tamarind Soup
 
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Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Author: Jayne Rodgers
Recipe type: Soup
Cuisine: Vegan, Vegetarian
Serves: 4
Ingredients
  • 400g tin borlotti beans (drained)
  • 1 onion, diced
  • 2 cloves garlic, sliced
  • 1 pepper (any colour), sliced or diced
  • 1 dessertspoon tamarind paste
  • 6-8 mushrooms, chopped
  • Handful fresh parsley, chopped finely
  • 600ml vegetable stock
  • 1 tablespoon tomato puree
  • Oil for frying
  • To serve: 50g feta cheese (optional)
Instructions
  1. In a cup or small bowl, cover the tamarind paste with about 3 tablespoons of hot vegetable stock. Set aside for about 10 minutes. It won't dissolve completely but it will soften. Whisk with a fork to remove any lumps.
  2. Saute the onion, garlic and pepper in a little vegetable oil for about 5 minutes, until starting to soften.
  3. Add the mushrooms and saute for another 5 minutes.
  4. Add the tamarind paste (with the stock it was dissolved in) and the tomato puree.
  5. Stir well then add the borlotti beans, vegetable stock and chopped parsley.
  6. Simmer for 15 minutes to let all the flavours blend together.
  7. Serve with crumbled feta cheese (optional) and crusty bread.
3.2.2929

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Filed Under: Mains, Recipes, Soup Tagged With: beans, carbs, Mains, Meatless Monday, mushrooms, protein, soup, Vegetarian

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Comments

  1. Crapnurse says

    October 7, 2013 at 5:08 pm

    You can also switch tamarind with harrissa paste,yum,yum

    Reply

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Meet Bibi & Jayne
Award-winning food and fitness blog. One of The Guardian's Top 10 Vegetarian Blogs. Jayne and Bibi Rodgers - vegetarian runners, plant based fitness, mother-daughter, marathon running, veggie-cooking chatterboxes. Find out more

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