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Red Bean and Potato Soup


  • 1 kg of potatoes

  • 1 kg of celeriac

  • 1 red chilli

  • 2 cloves of garlic

  • 200g of red kidney beans

  • 2 litres of stock

  • 1 knob of butter

  • 2 tsp of Worcestershire sauce


  • 1.

    Pre-soak the beans over night. Cover the beans with fresh water in a saucepan, bring to the boil then simmer for 40 minutes.

  • 2.

    Grate the potatoes and celeriac together with the garlic. In some butter fry finely sliced chilli and grated potato mix until it softens. (Use a gentle heat, be careful not to colour)

  • 3.

    Add the stock and the red beans, bring to a boil and simmer for 45 minutes to 1 hour.

  • 4.

    Blend the soup until it becomes smooth, add the Worcestershire sauce and salt and pepper to taste and serve.


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