Make this hearty, wholesome carrot and butter bean soup, cooked using the Wonderbag, to heat you up from the inside this winter.
Preparation time: 15 minutes
Stove time: 10 minutes
Wonderbag time: 2-4 hours
Serves: 4
Ingredients:
• 600 g carrots
• 800 g cooked butter beans (2 cans of butter beans or 800 g butter beans that have been soaked and cooked)
• 1 onion, chopped
• olive oil
• 1 litre of chicken or vegetable stock
• 1 tsp ground coriander
• sea salt
• freshly ground black pepper
• garnish options: a tablespoon of Greek yoghurt, fresh coriander leaves, a pinch of caraway seeds and cashew nuts
Method:
1. Roughly chop the onion and carrots.
2. Sautée your onions with a generous glug of olive oil and a pinch of salt in your pan. Cook for a few minutes until they start to soften.
3. Add the chopped carrots, half of your butter beans, ground coriander and stock to the pan. Bring to the boil, then cover the pot with your lid and simmer for about 10 minutes.
4. Switch off your gas or electricity source, and place a tea towel at the bottom of your Wonderbag. Swiftly transfer your pot into the Wonderbag, cover the Wonderbag with its fabric lid and secure it by pulling the cord tightly. Allow the dish to cook undisturbed for a minimum of two hours.
5. When cooked, liquify the soup with a stick blender until smooth, then add the second half of your butter beans and stir through.
6. Place your lid back on the pan and return to the Wonderbag until you’re ready to serve. Adjust the seasoning with some freshly ground black pepper, stir through some greek yoghurt and top with torn leaves of fresh coriander, caraway seeds and cashew nuts.
