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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.