Chilli Bean Soup

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Chilli Bean Soup

 

 

2 tbsp (8 tsp) olive oil

1 onion, chopped

3 garlic cloves, chopped

2 roasted capsicums (bell peppers)

2 small red chillies, seeded, chopped

900 ml (30 fl oz)) vegetable stock

700 ml (23 1/2 fl oz) tomato passata (sieved tomatoes)

2 tbsp (8 tsp) sun-dried tomato paste

415 g (14 1/2 oz) can red kidney beans, drained, washed

vegan sour cream and coriander (cilantro), to serve

 

 

1. Heat oil in a large saucepan, add onion and cook for 2 to 3 minutes

over medium heat until soft. Add garlic, capsicum (bell pepper),

chilli and cook for 1 minute. Add stock, passata, tomato paste and

kidney beans. Stir to combine.

 

2. Bring to the boil, then reduce heat to a simmer for 25 minutes. Set

aside to cool slightly, then blend in batches.

 

3. Swirl vegan sour cream into soup and garnish with coriander

(cilantro).

 

 

Serves 6.