Smokin' chilli 'non' carne soup
- Serves 4
- 10 mins to prepare and 40 mins to cook
- 415 calories/serving
- Healthy
- Vegetarian
Ingredients
- 2 red onions
- 800g butternut squash
- 1 bunch of fresh coriander (30g)
- 1 tsp olive oil
- 2 garlic cloves
- 2 fresh red chillies
- 1 heaped tsp smoked paprika
- 2 wholegrain tortillas
- 1 x 400g tin of mixed beans in water
- 1 x 400g tin of quality plum tomatoes
- 150g brown rice
- grated cheese, to serve (optional),
- dollop of yogurt, to serve (optional)
Directions
- Preheat the oven to 180°C (gas 4) and 160°C (fan).
- The onions and garlic should be peeled and carefully sliced, and the coriander stems should be coarsely chopped, leaving the leaves for later.
- Drizzle the oil into a big pan over medium heat.
- Cook for 10 minutes, or until the onions, garlic, and coriander stalks are softened.
- Cut the squash into 1.5cm cubes after peeling it.
- Remove the seeds and finely slice the chilies, then combine with the squash and smoked paprika in the pan.
- Cook for another 5 minutes, or until the potatoes are slightly softened.
- Combine the rice, beans (juice and all), and tomatoes, as well as 2 tins of water, in a mixing bowl.
- Break up the tomatoes with a wooden spoon, season with sea salt and black pepper, and cook for 15-20 minutes, or until the rice and squash are tender.
- Cut or tear the tortillas into triangles, then place them on a baking pan and bake for 7 minutes, or until golden and crisp.
- To serve, ladle the soup into bowls, top with coriander leaves, then top with tortilla chips for dipping.
- If desired, top with shredded cheese and a dollop of yogurt.
Tip: This fiery soup is a meatless fiesta packed with beans and brown rice for added fiber, as well as plenty of healthful vegetables and handmade tortilla chips — you won't miss the mince.