Welcome to the first of what will be a regular series of soup recipes. Home-made soup is so quick, easy and healthy and making a big batch that will last a few days or can be frozen, is a great way to meal plan and help reduce food waste.
Vegetarian, Vegan
This spicy soup is hearty enough for a main meal and is just the thing for warming up on a cold day.
The Recipe
1 large onion, chopped
1 stalk of celery, chopped
2 carrots, cut into small chunks
2 cloves of garlic, crushed
400g black beans, dried and soaked, or canned
400g chopped tomatoes, fresh or canned
100g sweetcorn kernels
1 litre vegetable stock
2 tsp mild chilli powder
1 tsp smoked paprika
1 tsp cumin
1 tbsp coriander leaf, fresh or dried
Hemp or coconut oil
Black pepper and sea salt to taste
Put the onion, celery, carrots and garlic in a saucepan with the oil and cook over a moderate heat for 10 minutes, until the vegetables are softened. Add the beans, sweetcorn, tomatoes and seasoning and cook for a further 5 minutes, then add the stock. Simmer over a low heat for a further 15 minutes. Remove about half the soup from the pan and blend it to a smooth puree using a hand blender. Return the puree to the pan and stir the mixture well until heated through.
Annie x
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