About this recipe:A delicious and hearty Moroccan soup, made by combining kidney beans, milk, cream, potato and a variety of spices. This soup is pretty spicy, so if you like your food mild, go easy on the pepper. Serve with a crusty bread roll.
1.5 litres water
1 (400g) tin kidney beans
3 tablespoons olive oil
2 onions, chopped
2 potatoes, peeled and cubed
3 tablespoons chicken stock granules
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
2 teaspoons curry powder
2 tablespoons soy sauce
125ml full fat milk
125ml single cream
25g dry potato flakes
4 tablespoons chopped spring onions
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Method Prep:15min › Cook:45min › Ready in:1hr
In a medium saucepan, add water and kidney beans and bring to the boil. Reduce heat and simmer for 15 minutes.
In a frying pan, saute onions in olive oil until lightly brown.
To cooking saucepan, add potatoes, sauteed onions, chicken stock granules, turmeric, black pepper, white pepper, cayenne pepper, curry powder and soy sauce and cook until potatoes are tender.
Add full fat milk and single cream and bring back to the boil. Add instant potato flakes, stirring until well blended. Adjust seasonings to taste. Garnish with chopped spring onions.