- 2 tbsp olive oil
- ½ large onion, chopped
- ½ red pepper, chopped
- 1 garlic clove, chopped
- pinch cayenne pepper
- pinch chilli powder
- ½ can red kidney beans, rinsed and drained
- 100ml/3½fl oz hot vegetable stock
- 100ml/3½fl oz milk
- 1 tbsp chopped fresh parsley, to garnish
- Heat the oil in a saucepan, place the onion, pepper and garlic into the pan and cook until softened.
- Add the cayenne pepper, chilli powder and kidney beans to the pan and cook for a further 3-4 minutes.
- Add the stock and milk to the pan and cook for 5-6 minutes.
- Using a hand blender, blend the soup until smooth.
- To serve, pour the soup into a bowl and garnish with the parsley.