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:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.