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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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An easy and quick vegetarian soup that's a little bit spicy. Vary the chilli powder according to how hot you want it. Ingredients:
2 tablespoons olive oil |
2 minced garlic cloves |
1/2 teaspoon chili powder |
1 onion, chopped |
2 teaspoons ground coriander |
1 tablespoon ground cumin |
1 tablespoon tomato paste |
2 (425 g) cans chopped tomatoes |
500 ml vegetable stock |
1 (750 ml) can four-bean mix |
2 tablespoons fresh basil, shredded |
2 lavash bread |
1 -2 teaspoon seasoned pepper |
Directions:
1. Heat 1 tablespon of the oil in a large pan. Add onion and 2 crushed garlic cloves. Cook for 3 minutes.
2. Add chilli powder, ground coriander and ground cumin; fry for 1 minute.
3. Add tomato paste, chopped tomatoes and vegetable stock. Bring to the boil, reduce the heat and simmer for 10 minutes.
4. Add drained and rinsed four-bean mix and simmer for 5 minutes, then add shredded fresh basil and season well.
5. Meanwhile, make the croutons: brush 2 lavash breads with 1 tablespoon olive oil. Sprinkle with seasoned pepper and cut into short 2 cm (3/4 inch wide strips. Bake in a moderate 180°C oven for 5 minutes or until crispy and golden. Serve with the soup.
6. This recipe freezes well (without the croutons).
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