Food
Recipes
Chilli Soup
4
This heart-warming soup is perfect for a chilly evening. It's packed full of vegetables and mixed pulses, making it an excellent source of fibre. Enjoy it with some crusty French bread to mop up the delicious liquid.
45 Minutes
What
You will need
2 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
125g button mushrooms, sliced
½ tsp chilli powder, or to taste
1 tsp ground cumin
400g can mixed pulses, drained and rinsed
400g can chopped tomatoes
600ml tomato juice
300ml vegetable stock
2 tbsp chopped fresh coriander
TO SERVE: 4 tbsp half-fat crème fraîche, fresh coriander sprigs
Method
1. Heat the oil in a large saucepan. Add the onion, garlic and peppers and fry them gently, stirring constantly, for 2–3 minutes until softened. Add the mushrooms, chilli powder and ground cumin and cook gently, stirring, for about 30 seconds.
2. Tip the mixed pulses and tomatoes into the saucepan. Add the tomato juice, stock and chopped coriander. Stir well, bring to the boil, then reduce the heat. Partially cover the pan with a lid and simmer gently for 20 minutes until all the vegetables are tender.
Ladle the soup into bowls and garnish each portion with 1 tbsp of crème fraîche and some coriander sprigs.