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.
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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.