Creamy kidney bean soup

This is one of my recent discoveries. I found a recipe in a very sadly unused recipe collection and I have adapted it just little!

250 g dried kidney beans, soaked overnight in cold water
3 tablespoons extra virgin olive oil
1 litre vegetable stock
1 red onion
3 cloves garlic
400 g tin of chopped organic tomatoes
5 cm piece of fresh ginger
Squeeze of lime or lemon juice, to taste
For the garnish
1–2 tablespoons toasted mixed seeds
2 tablespoons chopped coriander
A sprinkle of good quality ground paprika
Dollop of yoghurt of choice (I used sheep’s milk yoghurt)

Method

Drain the kidney beans. Heat the olive oil In a large heavy bottomed saucepan and add the onion, garlic and ginger.

Cook for approximately 10 minutes until soft.

Add the drained kidney beans, vegetable stock and tomatoes.

Cover the pan and simmer for about 3 hours, until the beans are just breaking up. Top up the liquid if required.

Once the beans have cooled slightly. Blend in batches. Season with salt, pepper. Add lime/lemon juice to taste. Set aside.

Gently warm when ready to eat and just before serving add the toasted seeds and a good dollop of yoghurt. Garnish with chopped coriander and add a small sprinkling of paprika.