Gluten-free Cooking for Kids
User login
Lucia's favourite bean soup
Yield
4 small kid bowl portions
Preparation time
15minutes
Ingredients
2 tbsp olive oil
1 tbsp unsalted butter
1 medium onion, chopped
2 garlic cloves, minced
2 sticks celery, finely sliced
2 tsp ground coriander
1 tsp ground cumin
480 g (15 oz) red kidney beans, drained
400–600 ml (14 fl oz–1 pint) gluten-free stock
2 tsp liquid chicken stock
1 bay leaf
8 cherry tomatoes (or 2 medium tomatoes), skinned and chopped, plus extra to garnish
1 avocado, peeled, stoned and chopped, to garnish
Salt and pepper
Directions
- Melt the butter and olive oil in a medium pan.
- Add the onion and cook until soft and translucent.
- Add the garlic, celery, coriander, cumin and season with salt and pepper.
- Stir well and cook for a few minutes without browning.
- Drain the beans and rinse with cold water.
- Add the beans to the pan and stir together.
- Add the chicken stocks, bay leaf, and tomatoes.
- Cover and simmer for 10 to 15 minutes.
- Serve as a chunky soup or blend in batches; remove the bay leaf first!
- Garnish with fresh tomato and avocado chunks.
Notes
I've used red kidney beans, but you could use any canned beans you have in the cupboard,such as Cannellini, borlotti or butter beans
