Paprika and harissa spices add a smoky, fragrant flavour to this hearty vegetarian soup. Full of beans, tomatoes and organic oats – it’s filling enough to serve on its own, but would be delicious with crusty bread too.
1 red onion, finely diced
1 clove of garlic, crushed and sliced
1 stick of celery, sliced
1 medium carrot, chopped
1 bay leaf
1 tsp smoked paprika
½ tsp ground harissa
60g Mornflake Organic Superfast Oats
2 x 400g tins of chopped tomatoes
1 x 400g tin of butter beans
1 x 300g tin of black beans
500ml vegetable stock
Pinch of salt
A few twists of black pepper
1 tbsp rapeseed oil
Heat the rapeseed oil in a large saucepan and add the onion, garlic, celery and carrot. Cook over a low to medium heat for around 10 minutes until the vegetables are soft. Add the paprika and harissa spices and tomato paste and cook for a few minutes stirring continuously.
Now add the tinned tomatoes, vegetable stock, tinned butter and black beans, oats and the bay leaf. Stir well and bring to the boil. Then reduce to a simmer for 20-30 minutes with the lid ajar – remember to stir occasionally to prevent it from sticking to the bottom of the saucepan.
Season with salt and pepper and serve.