Spicy Bean Soup

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Spicy Bean Soup
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Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
ready in 13 h. 50 min.
Ready in

Ingredients

for
4
Ingredients
10 ounces dried white Beans
3 cups Vegetable broth
3 ½ ounces Whipped cream
1 onion
2 bay leaves
2 garlic
2 tablespoons olive oil
salt
white peppers
Ingredients
8 leaves Sorrel
1 tablespoon black Sesame seeds
Seasoning oil
8 tablespoons Pumpkin seed oil
1 teaspoon ground paprika (hot)
1 generous pinch chile peppers (ground)
Bread slices
8 slices Flatbread
4 tablespoons olive oil

Preparation steps

1.

Soak beans overnight in a bowl of water. To make spiced oil, mix pumpkin seed oil with spices and let stand.

2.

The next day, drain beans. Peel, halve and finely chop onion. In a pot, cook onion in olive oil. Add beans, bay leaves and garlic (pressed through a garlic press). Deglaze with vegetable stock and bring to a boil. Simmer over very low heat until beans are soft, about 1 1/2 hours. Puree until smooth and strain through a sieve into another pot. Stir in cream and season with salt and pepper. Broil pita bread slices, watching carefully, until toasted and drizzle with a little olive oil. Serve the soup in warmed soup bowls or decorative glasses and garnish with comfrey, spices and sesame oil. Serve with toasted pita bread.