BEAN SOUP WITH CORIANDER YOGURT
Serves 4 Prep time: 5 minutes; cooking time 10 minutes 1 tbsp oil 1 onion, chopped 3 garlic cloves, chopped 2 chillies, chopped ½ tsp each turmeric, ground cumin and ground coriander 750ml vegetable stock 1 can each cannellini beans, butter beans and chickpeas, drained TOPPING 250ml Greek yogurt handful of fresh coriander, chopped TO SERVE Freshly fried pappadams Heat the oil and fry the onion. Add the garlic, chillies and ground spices and stir-fry. Add the vegetable stock and beans and simmer for 10 minutes. Season with salt to taste. Mix together the yogurt and coriander. Serve the soup topped with yogurt and with crisp pappadams on the side.