Persian Bean Soup with Garlic Bread

Peel and finely chop the onion and garlic cloves. Peel and dice the potatoes. Rinse the beans in a colander under cold water and leave to drain.

Heat a saucepan with some oil. Add the onions and fry for a few minutes. Season with salt, black pepper, curry powder, dried thyme, sugar, and tomato paste. Continue frying for a short while.

Measure the recipe’s water into the pan. Bring to a boil and add the potatoes. Cook for about 25 minutes, or until the potatoes are tender.

Preheat the oven to 225°C. Line a baking tray with parchment paper.

Cut the breads into half pieces and place them on the tray. Peel and grate the garlic cloves over them. Season with oil, salt, black pepper, and dried oregano. Roast in the oven for about 5–7 minutes.

When the potatoes are cooked, add the beans and crushed tomatoes to the pot. Rinse the can with water and add the water as well. Bring to a boil and simmer for about 5 minutes.

Finish the soup with lime juice.

Serve the bean soup with the garlic breads. Finish each portion with vegan fraiche.