Ep 66: Matt's Soup
440g can baked beans
50ml pure cream
Finely grated zest of 1 orange
Roasted whole coriander seeds, to serve
Extra virgin olive oil, to drizzle
1 Heat baked beans in a saucepan until hot then and puree with a stick blender until smooth. Add cream and milk and puree until soup has reached your desired consistency.
2 Serve topped with orange rind, coriander seeds and a drizzle of oil to garnish.