This spicy, filling and hearty soup is a perfect weeknight meal that’s packed with immune-boosting nutrients.
What You Need:
1 large red pepper, chopped
4 large tomatoes, quartered
Olive oil
2 jalapenos, chopped
5 spring onions, chopped (separate out the white and pale green parts)
2-3 cloves garlic, very finely chopped
1 tsp each: smoky paprika and cumin
1 tin of white beans / butter beans, drained
2 cups vegetable stock
1 lime, zested and quartered
Handful chopped coriander, plus extra for garnishing
½ avocado (optional)
Method:
1/ Preheat the oven to 220 degrees Celsius.
2/ Line a baking tray with baking paper or foil. Place the chopped tomatoes and peppers on the tray, drizzle with olive oil and place in the oven to roast while you prepare the rest of the ingredients (25-30 minutes).
3/ Sauté the garlic, chilli and white parts of the spring onions in a little olive oil for about 3 minutes. Add the spices and sauté for a further minute to release the flavour, then add in the beans and sauté for another 2-3 minutes.
4/ Once the peppers have cooked through, remove and blitz the roasted tomatoes and peppers together with a stick blender. Add this mixture into the beans.
5/ Add in the vegetable stock, a good squeeze of lime juice (half a lime) and the coriander. Mix together and simmer for about 10 minutes.
6/ Serve the soup with spring onion (green parts), coriander and a few slices of avo.
Recipe Notes:
For an even quicker and simpler recipe, swap out roasted tomatoes and peppers for tinned tomatoes. The flavour won’t be quite the same, but it will still be tasty.
The addition of avocado completes the “mexican” feel and contains healthy fats and nutrients. You can swap this out for a drizzle of sour cream or greek yoghurt (for a non-plant based option).