BLACK BEAN, KUMARA AND CHIPOTLE SOUP

BLACK BEAN, KUMARA AND CHIPOTLE SOUP

Servings

6

Prep

20 min

Cook

20 min

One of our favourite winter soups – thick and hearty and totally full of good things like beans, kumara, carrots with a hint of chilli. Served with some buttery toast as a very simple and nutritious meal.

 

 

1 carrot, chopped into chunks

1 large kumara (sweet potato) peeled and cut into chunks

2 onions, roughly chopped

2 tbsp olive oil

2 cloves garlic, chopped

1 tbsp ground cumin

1 small smoked chipotle or more if you like it spicy hot (I used the ones in tomato sauce)

400 g tin chopped tomatoes in juice or puree

2 x 400 g tins black beans, drained

4 cups vegetable stock

To serve: finely chopped parsley, sour cream

 

Preheat your oven to 200 C/400 F. Place the carrot, kumara and onion on a flat baking dish and drizzle over the olive oil. Bake for 20 minutes or until starting to soften.

In a large saucepan gently fry the garlic in a little extra oil for a minute. Remove the carrot, kumara and onion from the oven and add to the saucepan along with the chipotle,  cumin, tomatoes, beans and vegetable stock.

Simmer for 15-20 minutes or until the vegetables and very soft. Season with salt and pepper to taste.

Using a stick blender blitz the vegetables to a smooth consistency, or cool the mixture and use your food processor or blender to achieve the same result.

Ladle into bowls, top with some sour cream and parsley and serve.

 

 

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