Easy to make, healthful and delicious, this meatless soup made with a few simple ingredients was inspired by Jill Dupleix, Australian food writer and cookbook author. Pureeing half the beans thickens it; leaving the rest whole gives chunkiness. Beans’ bonus: A protein boost that makes this soup a meal. The flavourings – curry powder, balsamic vinegar and maple syrup – sound quirky but they work. Using hot stock adds flavour; you can use chicken stock if you’re not serving vegetarians. I used one 946-mL carton of stock and water for the extra liquid. I don’t drain or rinse the canned beans; you can.
1 tbsp butter
1 tbsp vegetable oil
½ medium onion, peeled, coarsely chopped
1 rounded tsp curry powder
1 large or 2 small sweet potatoes (about 1 kilo), peeled, diced
19-oz/540 mL can white beans (navy, kidney, cannellini or mixed beans)
About 5 cups hot vegetable stock and/or water
1 tbsp each: maple syrup and balsamic vinegar
Salt and freshly ground black pepper to taste
Chopped fresh parsley or coriander
Add butter and oil to large heavy saucepan over medium-low heat. Add onion; cook about 5 minutes until soft but not brown. Add curry powder; cook, stirring, about 1 minute. Add sweet potatoes; cook, stirring, 1 to 2 minutes. Add hot stock. Bring to boil; reduce heat to low and simmer, covered, about 20 minutes or until sweet potato is soft. Add half of beans. Puree until smooth using hand blender, food processor or blender. Add remaining beans, maple syrup, balsamic vinegar, salt and pepper.
Reheat to serve. Garnish each bowl with dollop or swirl of yogurt and parsley.
Makes about 6 servings.