Chilli Bean Soup With Corn Bread |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Roastd capsicums are available from good delicatessens or you can roast your own if you prefer. Source: Delicious magazine - March 2002 Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
3 garlic cloves, chopped |
2 roasted red capsicums |
2 small red chilies, seeded, chopped |
900 ml vegetable stock |
700 ml tomato passata |
2 tablespoons sun-dried tomato paste |
415 g red kidney beans, drained, washed |
sour cream, to serve |
coriander, to serve |
150 g self-raising flour |
175 g instant polenta |
100 g goat's cheese, crumbled |
310 g creamed corn |
2 red chilies, seeded, diced |
1 tablespoon coriander, chopped |
1 tablespoon honey |
175 ml buttermilk |
50 g butter, melted |
Directions:
1. Heat oil in a large saucepan, add onion and cook for 2-3 minutes over medium heat until soft. Add garlic, capsicum, chilli and cook for 1 minute.
2. Add stock, passata, tomato paste and kidney beans. Stir to combine.
3. Bring to the boil, then reduce heat to a simmer for 25 minutes. Set aside to cool slightly, then blend in batches.
4. Preheat the oven to 180°C.
5. To make the corn bread, sift the flour, polenta and 1 teaspoon of salt in a mixing bowl, add goat's cheese, corn, chilli, coriander, honey, buttermilk and butter, and season with black pepper.
6. Stir to combine and transfer to a greased 20cm spring-form pan. Bake for 30 minutes.
7. Swirl sour cream into soup and garnish with coriander. Serve with corn bread.
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