White bean soup with cumin carrot mash

Name: White bean soup with cumin carrot mash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Ingredients: 2 carrots, thinly sliced; 1 celery stalk, thinly sliced; 2 bay leaves; 1 potato, peeled and cubed; 2 tbsp olive oil; 2 onions, finely chopped; 4 carrots, finely chopped; 1½ tbsp butter; 1 tsp cumin seeds; 2 garlic cloves, chopped; sea salt and freshly ground black pepper; a squeeze of lemon juice; humous and warm pitta bread, to serve; sea salt and freshly ground black pepper; 2 x 400 g/14 oz cans butter beans, drained; 1.2 litres/40 fl oz/5 cups vegetable stock, plus extra if needed; 1 tsp harissa paste; 1 tbsp ground coriander

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

This is loosely based on b’sarra, a Moroccan broad/fava bean soup and popular street food. There are also Egyptian versions of the soup that are made with different types of bean, or with a reduced amount of stock to make a substantial bean dip. To turn this soup into a dip, reduce the amount of stock by two-thirds and blend until smooth and creamy. The cumin carrot mash is my addition and lends texture, flavour and extra substance to the soup.

Ingredients

Supper
Soup
Vegetarian

Ingredients

Method