SERVES 4
Makes about 2 litres
Preparation time 5 min
Cooking time 10 min
INGREDIENTS
SOUP
◗ 15ml (1T) oil◗ 1 onion, chopped◗ 3 garlic cloves, chopped◗ 2 chillies, chopped◗ 2,5ml (½t) each turmeric, ground cumin and ground coriander◗ 750ml (3c) vegetable stock◗ 1 can (400-410g) each butter beans, cannellini beans and chickpeas, drained◗ salt
CORIANDER YOGHURT
◗ handful of fresh coriander, roughly chopped◗ 250ml (1c) plain full-cream yoghurt
TO SERVE
◗ 8 poppadums◗ fresh coriander
1 Soup Heat the oil and fry the onion. Add the garlic, chillies, turmeric, cumin and coriander and stir-fry.
2 Add the stock and all the pulses and simmer for 10 minutes. Season with salt.
3 Yoghurt Mix the coriander into the yoghurt.
4 To serve Serve the soup with the yoghurt, poppadums and…
