Potato, Chilli, and Bean Soup
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
- Ingredients
- 1 Tbsp olive oil
- 1 onion (finely chopped)
- 1 clove garlic cloves (minced)
- 1 tsp paprika
- ½ tsp Chili powder
- 2 medium Sweet potato (peeled and diced)
- 3 cups Tomatoes (cored, seeded, and diced)
- 2 red chili peppers (chopped)
- 5 cups low-sodium vegetable stock
- 2 cups canned black beans (drained)
- 1 cup canned Sweet corn (drained)
- salt
- freshly ground peppers
Preparation steps
1.
Heat the oil in a large saucepan set over a medium heat until hot. Add the onion, garlic, paprika, chilli powder, and a pinch of salt, sweating for 5 minutes until softened.
2.
Add the sweet potatoes, tomatoes, half the red chilli, and stir well. Cook for a further 5 minutes, stirring from time to time.
3.
Cover with the stock, bring to a simmer, and then cook over a slightly reduced heat for 20 minutes.
4.
Puree the soup using an immersion blender. Season to taste with salt and pepper.
5.
Ladle into shallow bowls and garnish with the beans, sweetcorn, and remaining chilli on top.
