-1 onion, chopped
-4 carrots, diced
-1 clove garlic, chopped
-1 tin kidney beans, drained and rinsed
-1/2 tin chopped tomatoes
-1 tsp marmite/ 1 stock cube
-1 tsp smoked paprika
1. Gently fry the onion and carrots for 5 minutes.
2. Add all of the rest of the ingredients apart from the kidney beans, and cover with boiling water. Simmer for 20 minutes or until the carrots are soft.
3. Purée the soup in a food processor/ with a hand mixer. Return to the saucepan then stir through the kidney beans.