Meals and Courses

  • 2 tablespoons sunflower oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 red peppers, cored, deseeded and diced
  • 2 red chillies, deseeded and finely chopped
  • 900 ml (1½ pints) vegetable stock (see page 13)
  • 750 ml (1¼ pints) tomato juice or passata
  • 1 tablespoon tomato purée
  • 1 tablespoon sun-dried tomato paste
  • 2 tablespoons sweet chilli sauce
  • 400 g (13 oz) can red kidney beans, drained
  • 2 tablespoons finely chopped coriander
  • salt and pepper
  • 75 ml (3 fl oz) soured cream, plus extra for serving (optional)

Heat the oil in a large saucepan and fry the onion and garlic until soft but not coloured. Stir in the peppers and chillies and fry for a few minutes. Stir in the stock and tomato juice or passata, the tomato purée and paste, chilli sauce, kidney beans and coriander. Bring to the boil, cover the pan and simmer for 20 minutes.

Cool slightly, then purée in a blender or food processor until smooth. Alternatively, rub through a sieve. Return the soup to the pan and adjust the seasoning, adding a little extra chilli sauce if necessary. Bring to the boil and serve in individual bowls. Stir a little soured cream into each portion and serve with tortilla chips, extra soured cream and lime zest, if liked.

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