Quick, Easy, Creamy and Thick
Gluten Free and Vegan Soup!
- 2 large cans of peeled tomatoes
- 1 large onion
- 1 garlic clove (or 1 teaspoons of minced garlic)
- 1/2 teaspoon of paprika
- 3 teaspoons of ground cumin
- 2 teaspoons of coriander
- 1 sweet potato
- 1 can of red kidney beans
Dice onion and garlic and fry until slightly browned, add paprika, cumin and coriander and fry for a further 1 minute.
Drain and rinse red kidney beans.
Place onion mix, kidney beans and canned tomatoes in a blender until smooth and heat in a saucepan.
meanwhile peel the sweet potato and cut into cubes roughly the size of croutons and fry until brown and soft.
Serve the soup and top with the sweet potato and a little cracked pepper.