This is a BIG BOWL OF YUM!!!! As I was making this and scribbling down what was being chucked in my husband kept wandering into the kitchen and looking at my scribbles very nervously. I was getting nervous thinking this was going to be a disaster. It most certainly was not! My husband absolutely loved this dish so even surprised himself. The kids woofed it down and I couldn't get enough. The chilli gives it a great kick so if your kids aren't chilli tolerant I would keep it to a minimum but for us this was a huge win. I served it with fresh bread but even some tortillas baked in the oven would be a fantastic partner with this delicious soup. Give it a go! Eb x
- 1 onion peeled and halved
- 1 garlic clove
- ½ red chilli (or to taste)
- ½ red capsicum (diced)
- Punnet of cherry tomatoes
- 1 tin kidney beans rinsed and drained
- 140g corn (fresh, tinned or frozen)
- 400g tin tomatoes
- 700g water
- 2 heaped tbsp vegetable stock
- 1 tsp each of smoked paprika, ground cumin, ground coriander
Add onions, chilli and garlic to the bowl and chop on Speed 6 for 2 seconds. Add a bit of oil and sauté for 10 minutes at 100deg Reverse Speed 1.
Add remaining ingredients and cook for 30 minutes at 100deg on Reverse Soft Speed.
Garnish with sourcream, avocado, cheese, fresh coriander leaves