Add the chipotle pepper to taste in this hearty winter soup – for those who love a fiery flavour add 2–3 peppers.
Serves: 4-6
INGREDIENTS
2 tablespoons olive oil
1 onion, thinly sliced
1 carrot, grated
200 grams button mushrooms, thinly sliced
2 cloves garlic, crushed
2 teaspoons dried oregano
1 teaspoon each ground cumin and smoked paprika
1 chipotle pepper in adobo sauce, chopped
400-gram tin crushed Italian tomatoes
3 cups vegetable or chicken stock
2 x 400-gram tins red kidney beans, drained and rinsed
sea salt and ground pepper
To serve
sour cream, corn chips, sliced spring onions and lime wedges
METHOD
Heat the oil in a large saucepan and add the onion, carrot and mushrooms and season generously with salt and pepper. Cover and cook for 10 minutes, stirring occasionally until soft.
Add the garlic, oregano, spices and chipotle and cook for 1 minute. Add the tomatoes, stock and the beans and bring to the boil. Reduce the heat and simmer for 20 minutes.
To serve: Ladle into bowls and serve with dollops of sour cream, corn chips, spring onions and lime wedges. Serves 4–6.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.