In challenging my coaching clients to try new foods I decided to give soya beans a go this week.
These just came in a frozen packet from Tesco. If you want to make this really easy you can also buy frozen pre-sliced courgettes!
Although the recipe has bacon in it for the topping this can easily be removed for vegetarians.
Ingredients: serves 4
1 tsp coconut oil
1 clove garlic
4 rashers bacon
220g soya beans for soup and 100g for topping
220g new potatoes, peeled and chopped into chunks
220g frozen courgettes
1.2 litres vegetable or chicken stock (2 cubes)
salt & pepper to taste
150g crème fraiche
Preheat oven to 200 degrees / 180 degrees fan/ gas mark 4.
Meanwhile finely chop the onion and heat the coconut oil in a large casserole/ soup pan on the hob. Add the onions to the pan and gently fry for about 5 minutes until starting to soften.
Once the onions are soft then add the garlic and fry for a further minute.
Next chop the bacon into small pieces and lay out on a baking tray with 100g of soya beans. Put into the oven for 15 minutes then give them a good mix and put back in the oven for a further 15 minutes until both the bacon and beans are crispy.
Add the potatoes, courgettes and stock to the pan on the hob, cover, and bring to the boil. Reduce heat and simmer for 10 minutes.
Finally add the remaining soya beans to the soup and cook for a further 10 minutes.
Once cooked through blend the soup with a hand blender and add the parmesan and seasoning leaving a little for the top.
Mix in the crème fraiche on a very low heat and if it goes lumpy for any reason then just give it a quick blitz again with the blender.
Serve with the crispy bacon and beans mixture and a little parmesan on top.