Smokin' Chilli 'NON' Carne Soup & Butternut Squash
Smokin' Chilli 'NON' Carne Soup & Butternut Squash
Serves 4
Takes 50 mins
Ingredients
2 red onions
2 cloves of garlic
1 bunch of fresh coriander (30g)
olive oil
800g butternut squash
2 fresh red chillies
1 heaped tsp smoked paprika
150g brown rice
1 x 400g tin of mixed beans in water
1 x 400g tin of quality plum tomatoes
2 wholegrain tortillas
grated cheese and a dollop of yogurt, to serve (optional)
Method
1) Preheat the oven to gas 4, 180°C, fan 160°C. Peel and finely slice the onions and garlic, and finely chop the coriander stalks, reserving the leaves for later.
2) Place a large pan on a medium heat and drizzle in the oil. Add the onions, garlic and coriander stalks, and cook for 10 mins, or until softened.
3) Peel the squash and chop into 1.5cm chunks. Deseed and finely slice the chillies, then add to the pan along with the squash and smoked paprika. Cook for a further 10 mins, or until slightly softened.
4) Stir in the rice, beans (juice and all) and tomatoes, along with 2 tins' worth of water. Break the tomatoes up with a wooden spoon. season to taste with sea salt and black pepper. then leave to bubble away for 15-20 mins, or until the rice and squash are cooked through.
5) Cut or tear the tortillas into triangles, arrange on a baking sheet and bake for 7 mins, or until golden and crisp.
6) Spoon the soup into bowls, scatter over the coriander leaves and serve with the tortilla chips for dunking. Delicious with grated cheese and a dollop of yogurt, if you like.