Tamarind Soup with Beans and Mushrooms

Made with a soup base of diced leek, chopped carrot, and crushed garlic.

The vegetables were fried in olive oil under glass, until the leeks began to brown. Then 300mls of boiling water was added, and the soup was allowed to simmer for half an hour. Then the contents of the pot were mashed (blend them, if you prefer).

At this point add a quarter teaspoonful of tamarind paste, and stir through thoroughly. A handful of dried cannellini beans had been soaked overnight, and were added to the pot, along with half a dozen small and diced mushrooms, after the simmering. Plus some chicken stock,  tomato puree (two squirts), a quarter teaspoonful of paprika powder, and also a quarter teaspoonful of black pepper.

Simmer for another half an hour, stirring occasionally. Add more water to the pot if necessary.

Works well with other ingredients, in particular borlotti beans or chickpeas.