Chilli, bean & pepper soup
Ingredients
- 2 tablespoons sunflower oil
- 1 large onion finely chopped
- 4 garlic cloves finely chopped
- 2 red peppers cored, deseeded and diced
- 2 red chillies deseeded and finely chopped
- 900 ml vegetable stock
- 750 ml tomato juice or passata
- 1 tablespoon tomato purée
- 1 tablespoon sun-dried tomato paste
- 2 tablespoons sweet chilli sauce
- 400 g red kidney beans drained
- 2 tablespoons finely chopped coriander
- salt and pepper
- 75 ml soured cream plus extra for serving (optional)
Instructions
- Heat the oil in a large saucepan and fry the onion and garlic until soft but not coloured. Stir in the peppers and chillies and fry for a few minutes. Stir in the stock and tomato juice or passata, the tomato purée and paste, chilli sauce, kidney beans and coriander. Bring to the boil, cover the pan and simmer for 20 minutes.
- Cool slightly, then purée in a blender or food processor until smooth. Alternatively, rub through a sieve. Return the soup to the pan and adjust the seasoning, adding a little extra chilli sauce if necessary. Bring to the boil and serve in individual bowls. Stir a little soured cream into each portion and serve with tortilla chips, extra soured cream and lime zest, if liked.
Notes / Tips / Wine Advice:
For chilli, aubergine & pepper soup, heat 2 tablespoons sunflower oil in a saucepan, add 1 diced aubergine along with the onion and garlic, fry until the aubergine is very lightly browned then add the peppers and chillies. Add 600 ml (1 pint) stock then the tomato juice, tomato purée, paste and chilli sauce. Omit the red kidney beans and add a small bunch of basil instead. Simmer then purée as above and adjust the consistency if needed with a little extra stock
