Lemon houmous soup served with wholemeal flatbreads, paprika polenta cakes and roasted veg

Lemon hummus soup

Soup Ingredients

  • 1 can of butterbeans
  • 1 can of chickpeas
  • 3 tbsp. tahini
  • 300 ml cream of coconut
  • Juice of 1 lemon
  • Salt
  • Black pepper
  • 1 tsp paprika
  • ½ tsp chilli powder
  • ¼ pint of water
  • 3 cloves of garlic (Crushed)

Polenta Cakes Ingredients

  • 75 grams of polenta/cornmeal
  • 1 medium onion very finely sliced
  • 300 ml good quality vegetable stock
  • 1 tsp smoked paprika
  • ½ tsp chilli powder
  • Black pepper
  • 2 cloves of garlic (Crushed)

Method – Soup

  1. Cook the garlic, chilli powder, and paprika over a medium heat for 1 minute with a little oil (vegetable or rape seed)
  2. Add all the other ingredients and simmer for 15-20 minutes
  3. Blitz the soup using a stick blender or other machine until you form a smooth soup, if it is a little too thick then add a splash more water.
  4. Serve topped with paprika.

Method – Polenta cakes

  1. Cook the onion and garlic in 1 tbsp. of water over a high heat for 2-3 minutes.
  2. Add the paprika, black pepper and chilli to the garlic/onions and cook for another 30 seconds.
  3. Add the polenta/cornmeal and stock then simmer for 20 minutes stirring every minute to ensure the polenta does not burn. Once the polenta is very thick and firm set aside to cool.
  4. Form the cooled polenta into small patties and pan fry on each side for 2-3 minutes.