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 58 for homemade)
  • 750 ml (1¼ pints) tomato juice or passata
  • 2 tablespoons sweet chilli sauce, or more to taste
  • 400 g (13 oz) can red kidney beans, drained
  • 2 tablespoons finely chopped fresh coriander
  • salt and black pepper
  • rind of 1 lime, cut into strips, to garnish (optional)
  • 75 ml (3 fl oz) soured cream or crème fraîche
  • tortilla chips

Heat the oil in a large saucepan, add the onion and garlic and cook gently for 5 minutes, or until softened but not coloured. Stir in the red peppers and chillies and cook for a few minutes. Stir in the stock and tomato juice or passata, chilli sauce, beans, coriander and salt and pepper to taste. Bring to the boil, then reduce the heat, cover and simmer for 30 minutes.

Leave to cool slightly, then transfer to a food processor or blender and process until smooth. Return the soup to the pan and adjust the seasoning, adding a little extra chilli sauce if necessary. Reheat gently.

Spoon into warmed soup bowls. Stir a little soured cream or crème fraîche into each portion and garnish with lime rind strips, if wished. Serve with tortilla chips.

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