Sweet potato, butter bean and chilli soup

We recommend making a big batch of this and freezing for busy days. You won’t regret it.

Ingredients

• 500 g sweet potato, peeled and diced
• 3 cloves garlic, peeled and crushed
• 1 large onion, diced
• 2 red chillies, diced
• 2 carrots, peeled and diced
• 1 tbsp vegetable oil
• 2 tins butter beans, drained
• 500 ml water
• 2 tsp low salt vegan bouillon
• 200 ml soya milk
• ¼ bunch coriander
• 200 g soya yoghurt (plain and unfortified)
• 4 slices crusty wholemeal bread, to serve

Method

1. Put the sweet potato, garlic, onion, chilli and carrots on a tray and mix with the oil. Roast in a preheated oven on a medium heat until tender.
2. When the veg is roasted, add to a large saucepan along with the butter beans, water and bouillon. Bring to a simmer and cook for 5 mins.
3. Add the soya milk and blend to a smooth puree. Return to the heat and check the seasoning.
4. Mix the coriander and soya yoghurt together.
5. Divide the soup into bowls and top with the yoghurt and coriander dressing. Serve with crusty wholemeal bread.