Spiced citrus bean Soup

Ingredients

2 tbsp olive oil
2 onions, Sliced
450g carrots, roughly chopped
1 tbsp garam masala
2 inch root ginger grated
juice of 1 orange
1 litre veg. stock
200ml reduce fat coconut milk
410 g can mixed beans
2 tbsp chopped coriander

Method

1) Heat the oil in a large saucepan. Gently cook the onions and carrots for 15min until soft and golden.
2) Add the garam masala and ginger, then cook for 1min.
3) Add the orange juice and stock, then bring to a boil. Simmer for 10 min until the carrots are tender, then stir in the coconut milk.
4) Using a stick blender puree until smooth, then add the beans.
5) Bring to a simmer, scatter over coriander and serve.

Crushed Nut and Chilli Dip

Ingredients:
20g almonds
20g hazelnut
70g cashew nut
30g walnuts
5-6 water biscuits
2tbsp olive oil
2 small red chilli (deseeded)
1 red pepper (deseeded)
1tsp paprika
1 tsp chilli powder
1/2 tsp ground cumin
1/2 tsp salt

To garnish: chopped fresh parsley, unsalted cashew nuts (optional), lemon juice (optional)

Method

1) Put all the nuts and biscuit in a food processor and process until the texture resembles coarse breadcrumbs. Tip out of the processor.
2) Blend the pepper, olive oil and chilli in the processor and add to the nuts.
3) All the paprika, chilli powder, cumin and salt. Bind together by hand.
4) Spred smoothly on a serving plate and garnish with the parsley and cashew nuts and lemon juice if using.