Chilli non-carne soup
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 2 tbsp olive oil
- 4 cloves garliccrushed
- 2 onionschopped
- 2 stalks celerydiced
- 1 yellow peppercut into small chunks
- 1 tbsp mild chilli powder
- 2 tsp ground cumin
- 1 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 400g tin chopped tomatoes
- 500ml vegetable stock
- 400g tin kidney beansdrained and rinsed
- 1 garlic baguette
- 100g mature cheddargrated
- 3 spring onionschopped
Nutrition: per serving
- kcal217low
- fat10.5g
- saturates4.2g
- carbs17.8g
- sugars10.8g
- fibre6.8g
- protein9.3g
- salt0.7g
Method
step 1
Heat the olive oil in a large pan and fry the garlic, onions and celery for 10 minutes or until softened. Add the pepper and cook for 5 minutes, then stir in the chilli powder and cumin. Cook for a few minutes, then add the balsamic, sugar, tomatoes, stock and some seasoning. Simmer for 10 minutes.
step 2
Add the kidney beans and cook for 10 minutes. Meanwhile, heat the baguette in the oven following pack instructions. Sprinkle the soup with the cheese and spring onions, and serve with the hot garlic baguette.
