Ingredients

1 tablespoon coconut oil

1 large onion, chopped

1 clove garlic, crushed

1 stick celery, diced

2 large carrots, peeled and diced

2 x 400g tins cannellini beans, rinsed and drained

1½ tablespoons tomato puree

2 teaspoons curry powder

½ teaspoon chilli flakes

¾ -1 litre vegetable stock

Chopped coriander to garnish

Method

1. In a pan, gently sweat the chopped onion in oil until glassy or for about 4 minutes, being careful not to burn. Add the diced celery, carrot and garlic and sweat for a further 8 minutes.
2. Add the curry powder, tomato puree and chilli flakes and cook a further minute.
3. Add the Cannellini beans and the vegetable stock. Cover and simmer for 20 minutes.
4. When cooked, puree with a hand blender and garnish with coriander.