1/2 cups preserved sun-dried tomatoes (juices and oil)
3-4 garlic cloves (I used preserved baked garlic from my fridge, but you can use fresh)
1 1/2 tsp smoked paprika 1 tsp cumin or coriander
Fresh or dried thyme 3/4 cups vegetable stock
300ml can of full-fat or light coconut milk
Cooked orzo pasta, rice, or mini pasta of choice
Olive oil to fry
Salt and pepper to taste
Grated Parmesan to serve
Italian herb mix to serve
Sun-dried tomato cream
1 cup cashews soaked in hot water until soft
1 cup coconut milk
4-5 sun-dried tomatoes (removed from soup to blend)
1/4 cup nutritional yeast (optional)
Salt to taste
Some of the sun-dried tomato oil to blend
Method
.Add oil to a pan, add the spices, and fry for 2-3 minutes before adding the Bean soup mix packet, sun-dried tomatoes, garlic, stock, and some salt. Leave to simmer until the beans and veggies are soft, topping with more water if needed.
When the soup is ready, add the coconut milk and remove some sun-dried tomatoes for the cream topping.
Blend the sun-dried Tomato cashew cream until smooth, and cook the pasta until desired texture.
Once the soup is ready, scoop it into bowls, top with the pasta, cashew cream, Italian herbs, fresh thyme, and grated Parmesan, and enjoy!
I like to individually add the pasta rice so it doesn’t get soggy, and the soup gets too starchy. Freeze the rest of the soup for the future*
Photo Gallery
I hope you love this cozy and filling recipe!!
M*
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