ADUKI BEAN CHILLI SOUP WITH CORIANDER YOGURT

This warming soup is rich in soluble fibre and antioxidants and makes an ideal lunch or snack. The beans also contain phytoestrogens. Accompany with a little pumpernickel bread or a couple of oat cakes if desired.

SERVES 4

1 tbsp coconut oil,

1 red onion chopped,

2 garlic cloves crushed,

2 sticks celery sliced,

1 carrot cut into small dice,

pinch chilli flakes,

1⁄2 tsp ground cumin

400g/14oz can chopped tomatoes

400ml/14fl oz vegetable stock

400g/14oz can aduki or kidney beans, rinsed and drained

150g/5oz natural live yoghurt

Handful of coriander leaves chopped

Sea salt and freshly ground black pepper

METHOD

Heat the coconut oil in a pan and sauté the onion, garlic, celery and carrot for 3–4 minutes until softened. Add the chilli flakes and cumin and cook for a minute.

Pour in the tomatoes, stock and beans, then simmer for 15–20 minutes, until the vegetables are tender.

Mix together the yoghurt and coriander and season with sea salt and black pepper. Spoon the soup into bowls, then top with the yoghurt to serve.

Nutritional information per serving Calories 136kcal Protein 7.5g Carbohydrates 18.6g of which sugars 10.2g Total fat 3.4g of which saturates 2.3g

Recipe by Christine Bailey The Functional Medicine Nutrition Cookbook.