This soup is unexpectedly delicious. Makes 2 servings.
1 small carrot chopped
1 small stick celery chopped
1 clove garlic minced or 3/4 tsp garlic powder
handful fresh basil/parsley (optional)
1/2 tsp dried thyme
3 long thin aubergine chopped (we get ones about width of a thumb)
1 tin kidney/haricot beans
1-2 cups chicken stock
INSTRUCTIONS
Fry carrot and celery 2 mins.
Add garlic and thyme and fry 1 min
Add aubergine
Fry few mins
Add beans and chicken stock and simmer for about ten mins
Allow to cool enough to liquidise.
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