Mexican Vegetable Chipotle Soup

Prep Time:

10 minutes

Cooking Time:

20 minutes

Ingredients

1 medium onion cubed
1 medium carrot cut into chunks
1 pepper cubed
400g tinned tomatoes
400g kidney beans
600 ml boiling water with 1 heaped tsp vegetable stock/ 1 cube
Pinch of each sea salt and black pepper. (Adjust to taste)

To serve:

fresh coriander
natural yoghurt
lime quarters to squeeze over.

Sunshine in a bowl, this easy and satisfying soup has under 10 ingredients and under 20 mins to make.

Benefits

Kidney beans provide an excellent source of plant-based protein, fibre, and phytoestrogens, for a healthy digestive function and hormone balance.

Method

Add 1 tsp oil to a preheated medium saucepan, add onions, fry on medium heat until onions are translucent.
Meanwhile, chop the carrots and pepper. Add these along with the chipotle paste, stir to coat in the spices.
Next, add the tinned tomatoes, hot stock, and kidney beans.
Bring to boil, then turn down to simmer for around 20 mins.
Add more water if necessary and adjust seasoning.
Serve immediately with a spoon of yogurt dropped on, chopped coriander and a squeeze of lime.