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Bean soup with herby toast

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Hello, welcome to my blog. Firstly, thank you for following and thank you for visiting. To keep up to date with new recipes make sure you subscribe to my blog (its free) and follow my instagram page @rooskitchen to stay tuned.

Todays recipe was super easy, but so very tasty. I was actually meant to make a ‘posh beans on toast’ type of thing. But instead I turned it into a soup. Yet again another recipe made up on the spot! But I always find these are the best type of recipes. So todays dish is butter bean and kidney bean soup/stew with herby toast.

Lets get started because we are all hungry and we all want to eat some tasty vegan food.

You will need: (2 servings) -1 courgette -1 onion -Half a can of butter beans -Half a can of kidney beans -2 garlic cloves -Sriracha -2 vegetable stock cubes -Fresh dill -Fresh parsley -2 slices of bread -2 Spring onions / scallions

Step 1) Dice your vegetables. 1 courgette, 1 onion, 1 red pepper and 2 garlic cloves. Gently fry in a little bit of oil until cooked/soft.

Step 2) Drain and add 1/2 can of butter beans and 1/2 can of kidney beans. These were left over from the day before.

Step 3) Add 2 vegetable stock cubes and 2 cups of water.

Step 4) Add a couple squirts of sriracha hot sauce.

Step 5) Toast your bread. In a bowl mix together vegan butter and fresh chopped parsley. Butter your toast with this.

Step 6) Serve, finish with chopped spring onions, freshly chopped herbs, parsley works best for this and vegan cream.

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