Thursday, 11 April 2013
Chilli bean, pepper & tomato soup (3 colours)
Olive oil - 1 tbsp
Onion - 1, chopped
Garlic - 4 cloves, finely chopped
Red peppers - 2, chopped
Red chilli peppers - 2, finely chopped
Vegetable stock - 900 ml
Passata - 750 ml
Sweet chilli sauce - 1 tbsp
Tomato puree - 1 tbsp
Sun-dried tomato puree - 1 tbsp
Kidney beans - 400 g tin, drained and rinsed
1) Heat the oil in a large saucepan and cook the onion and garlic for a couple of minutes. Add the peppers and chilli peppers to the pan and cook for another few minutes, stirring occasionally.
2) Stir in the stock, passata, sweet chilli sauce and both tomato purees.
3) Add the kidney beans to the pan and bring to the boil. Reduce the heat, cover and simmerk for 30 minutes. Blend in batches and then reheat. Serves 4.