Easy Chilli Soup

A perfect autumnal warmer packed full of vitamins, starch and proteins. Mix and match to your taste. Perfect to batch cook for your lunch. This easy chilli soup is a great way to start your soup repertoire.

A perfect way to use all those leftover vegetables in your fridge or cupboards, reducing food waste.

A lovely way to get your weekly lunches ready and be the envy of your workplace.


Prep: 10 mins

Cook: 45 mins – 60 mins

Reheat: Upto 5 mins

Makes: 6 Servings


This Soup is like all the rainbow

Ingredients

  • 1 tablespoon olive oil
  • 1 Red Onion, Carrot, Parsnip, Small Potato, Red Pepper, Chilli
  • Half White Onion
  • 4 Cloves Garlic
  • 1 tablespoon each Oregano, Purple Basil, chilli Powder, Bouillon Powder
  • 1 teaspoon smoked paprika
  • 1 tin plum tomatoes
  • 2 tablespoons tomato puree
  • 1.1 litres water
  • 1 teaspoon sugar
  • Juice from 1 lime
  • Salt and pepper to taste
  • 2 tins mixed pulses (chickpeas, beans – but not baked beans you numpty)

Substitutes

If you don’t have any purple basil for this recipe substitute for an additional tablespoon for Oregano.

Mix and match your root vegetables with what you have – these are suggested. You are making a vegetable stock with additional starch (potato) and protein (mixed pulses).

You can swap the potato for tortilla chip if you want something more like nacho soup.

For more protein add some chicken, vegan protein products, sausages, meat or vegi mince.


Preparation

Chop up your vegetables ready to go. Get these into small chunks. Smaller than a sugar cube. Cut your onion and peppers length and sideways.

Have your spices in a Ramakin in to throw in. (I use old Gü glass bowls)

Preboil your water so it’s ready to go.


Cooking

Heat the olive oil in a large pan.

Sautee the onions for 2-3 mins. Add the peppers and cook for another 2 mins. Add the potatoes, carrots, parsnips and sautee for another 2 minutes.

Throw in the herbs, spices and bouillon powder. Mix in well.

Whilst you smell that delicious blend, crush the garlic and chilli in a garlic crusher over the pan and mix in well.

Add 1 litre of boiled water. Add the tinned tomatoes, tomato paste and sugar. Mix in well.

Bring to simmer for 30 minutes, until the vegetables are well soft. Occasionally stir.

Let this cool to warm temperature, add the lime juice and chickpeas. Season with salt and pepper.

In batches blend the soup, using a hand blender or or labelling into countertop blender.


Serve

Serve with a little coriander, a slice of lime, avocado and Greek yoghurt or ricotta.

Sourdough is optional!


Keep

Let the soup cool before putting it in the fridge or freezer. Keep in an airtight container.

This will keep for three days in the fridge.

Depending on the strength of your microwave this will reheat in 3.5 – 5 minutes on full power.