This recipe is very special to me, since it’s one of my first original creations. It’s something I experimented with when I initially discovered my own knack for combining flavours, and incidentally, the vast world of soup. At the time, I was new to vegetarianism. So new in fact, that I didn’t realise what was happening. I sought out new, meat-free recipes to attempt each Saturday, and when I tried tomato soup, I was hooked.
I enjoyed tomato soup so much, I began experimenting with various versions.
Tomato and sweet potato followed.
Then tomato, sweet potato and red kidney beans.
And then I had the brilliant idea of substituting butter beans for red kidney beans.
That was it. I haven’t looked back since.
This soup is rich, thick, and creamy, and flavoured with all our Mediterranean favourites: garlic, olive oil and fresh sweet basil. It is also dairy-free and grain-free. Oh, my heart!
We’ve shared this soup with so many relatives and friends, and it’s always highly complimented. Food plays a big part in socialising and building relationships, where I come from. I hope you enjoy breaking bread and feasting with loved ones as much as we do. And with autumn approaching in the Northern hemisphere, I can’t think of a better soup to share and cuddle up with, as the temperature begins to cool.