Quick, Easy, Creamy and Thick

Gluten Free and Vegan Soup!

• 2 large cans of peeled tomatoes
• 1 large onion
• 1 garlic clove (or 1 teaspoons of minced garlic)
• 1/2 teaspoon of paprika
• 3 teaspoons of ground cumin
• 2 teaspoons of coriander
• 1 sweet potato
• 1 can of red kidney beans

Dice onion and garlic and fry until slightly browned, add paprika, cumin and coriander and fry for a further 1 minute.

Drain and rinse red kidney beans.

Place onion mix, kidney beans and canned tomatoes in a blender until smooth and heat in a saucepan.

meanwhile peel the sweet potato and cut into cubes roughly the size of croutons and fry until brown and soft.

Serve the soup and top with the sweet potato and a little cracked pepper.