I had planned to go through the majority of the recipes in a soup cookbook that I bought but it didn’t really happen. Best made plans and all that. I was making a lot of veg soup and was a bit bored with it, so I came across this recipe in the Weight Watchers complete kitchen book. It’s not your typical tomato soup recipe as well, sometimes I find tomato soup a bit tangy but this one isn’t. I’ll definately try this one again. The other bonus is that it’s very filling, always a good thing.
16 propoints value per recipet
1 onion, chopped
1.2 litres vegetable stock
3 celery sticks, diced
1 red pepper, de-seeded and diced
1 yellow pepper, de-seeded and diced
2 teaspoons ground cumin
a pinch dried chilli flakes
2 tablespoons tomato puree
400g can chopped tomatoes
410g can kidney beans in water, drained and rinsed
198g can sweetcorn, drained
Juice of 1/2 a lime
3 tablespoons chopped fresh coriander
1. place the onion in a large lidded saucepan with 100ml of the stock. Cover and cook for 3 minutes then add the celery and peppers. Cover again and cook for a further 5 minutes.
2. Add the cumin, chilli flakes and tomato puree and cook for 1 minute, stirring, to bring out the flavour, before adding the chopped tomatoes and the rest of the stock. Bring back to the boil and simmer for 10 minutes.
3. Add the kidney beans and sweetcorn to the soup and simmer for 5 minutes. Mix in the lime juice and serve the soup scattered with the coriander.
Note: I’m not a big fan of celery so I left that out and used courgette instead. Also, I used a fresh chilli instead of the flakes. I threw in some chopped garlic as well.