Tomato & Seaweed Soup
Approx 25 mins | Serves 2
1 Tbsp of olive oil
400g tin of chopped tomatoes
3 cloves of garlic
200g of haricot beans
200g of butter beans
100g of black seaweed spaghetti
1 tsp black pepper
½ tsp dried chili flakes
200ml of water or vegetable stock
Heat a tablespoon of olive oil in a large sauce pan, crush two garlic cloves and add to the pan, cook on a very low heat for 5 minutes.
Now wash 100g of black seaweed spaghetti – seaweed spaghetti is store bought black seaweed and can be readily sourced from most local supermarkets such as Tesco and Waitrose. Drain your seaweed spaghetti and add to the saucepan, heat for 1 minute before adding your 400g of chopped tomatoes. Stir well.
Now wash and drain your haricot and butter beans, add to your pan and stir all your pan ingredients together. This is when you’ll add your third garlic clove, your dried chili flakes and your black pepper. Cook for 5 minutes.
Meanwhile, heat 200ml of water or vegetable stock into a jug. Add the water/stock to your pan, stir through and let simmer for 10 minutes.
Add a final pinch of black pepper once served.