Sweet Potato And Kidney Bean Soup

Sweet Potato And Kidney Bean Soup

A practical Sweet Potato And Kidney Bean Soup recipe with measured ingredients and a step-by-step method. Ready in about 50 minutes.

Total time: 50 minutes

Ingredients

• 1 Medium Sweet Potato (About 350G/12Oz), Washed And Dried
• 2 Tbsp Olive Oil
• 1/2 Small Onion, Finely Chopped
• 1 Garlic Clove, Finely Chopped
• 1 Tsp Cumin Seeds
• Pinch Chilli Flakes, To Taste
• 400G Tin Black Beans, Drained
• 100Ml/3 1/2Fl Oz Vegetable Stock, From A Cube
• Salt And Freshly Ground Black Pepper
• 25G/1Oz Cheddar, Grated, To Serve
• 1/4 Small Red Cabbage, Thinly Sliced
• 5 Radishes, Thinly Sliced
• 1/2 Red Onion, Thinly Sliced
• Few Sprigs Coriander, Roughly Chopped
• 1/2 Lime, Juice Only
• Salt And Freshly Ground Black Pepper

Method

1. Peel and cut the potato into medium sized cubes. Set aside.
2. Heat the oil in a large saucepan and add the onion, garlic, cumin seeds and chilli flakes.
3. Fry for a few minutes until onions are translucent, then stir in the beans and stock cube.
4. Mix in the sweet potato and season with salt and pepper.
5. Cover with a lid and simmer on a low heat for 30 minutes, stirring frequently.
6. Stir through the cheese.
7. Serve immediately with the slaw.
8. For the slaw, combine all the ingredients in a bowl, and season with salt and pepper.

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