Borlotti Bean Soup with Pico de Gallo (vegan)

Borlotti Bean Soup with Pico de Gallo (vegan)

Marcello Navarro, our sous chef, was the first to make this soup at Mildreds and it has proved very popular, not least with the waiters at work, and it is after multiple requests from them (and some customers) that I decided to put this recipe up. The reason I hesitated is its so quick and easy its not really much of a recipe but I guess good things come easy sometimes.

(Recipe by Sarah Wasserman)

For the soup:

2 Cans Borlotti beans (drained and washed)

1/2 large white onion (or 1 small)

5 chopped cloves garlic

1/2 mild red chilli

1 Tsp chopped fresh oregano (thyme or rosemary also make fine substitutes)

1 Tsp powdered vegetable stock

1/4 tsp smoked paprika

salt and pepper

For the pico de gallo:

I large or two small tomatoes

1/2 a white onion (the other half)

1/2 red chilli (again the other half)

1/2 bunch of Fresh coriander

Zest of 1/2 a lime
1 tbsp olive oil

Salt

1) Finely dice the onion. Warm the olive oil in a large pan and add the onion. Cook till translucent. 

2) Add the garlic, paprika and rosemary and cook for two minutes. Add two thirds of the beans, the stock and enough water to cover.

3) Bring to a simmer and cook gently for 15-20 minutes. 

4) While the soup simmers, make the pico by taking the taking the seeds and core out of the tomatoes and finely dice. 

Also dice the white onion and chop the chilli. Mix together with zest, olive oil and coriander and season.  

5) Take off the heat and blend with a stick blender (you may have to add more water). Season. Add the rest of the beans. 

6) Serve topped with the pico and maybe some tortilla chips or warm quesadilla's. 

Chunky Puy Lentil Dahl (Vegan)

Chunky Puy Lentil Dahl (Vegan)

This is a mildly curried soup which is really closer to a stew. Its just the thing on a cold winter day. As a main course you could serve with some basmati rice. 

(recipe by Sarah Wasserman)

Serves four as a main or six to eight as a starter.  

Ingredients:

3 tbsp olive oil

1 small red onion (diced)

1 mild green chilli (red would be fine too)

4 garlic cloves

1 inch of peeled fresh ginger

1 tsp mild curry powder (madras preferably)

1 tsp coriander seeds 

1 tsp cumin seeds

1/2 tsp ground tumeric

2 small or 1 large carrot (diced)

3 sticks celery (diced)

1 leek (diced)

1 potato (cubed)

300g dried puy lentils (washed)

1 can of chopped tomatoes

water

pinch of sugar

salt and pepper

chopped fresh coriander

To make the soup:

1) In a large pan warm some olive oil. Add the diced red onion and saute gently.

2) Chop together the garlic, chilli and ginger. Add to the onion.

3) Toast the seeds and grind. Add these and the rest of the spices to the pan and saute for a couple of minutes.

4) Add the carrots and celery. Then add the puy lentils and cook for a couple of minutes before adding the the tomatoes, pinch of sugar, potato and leek. Then add in enough water to bring it to a desired thickness. I used about 500ml because I wanted it quite thick but if you want more of a soup add more. 

5) Simmer for 20-30 minutes until the lentils are cooked. Before serving add the chopped coriander.