They say the best way to make sure you get all your vitamins and minerals is to “eat a rainbow”, and there’s no denying that cooking this soup is as much a feast for the eyes as the finished product is a feast for your face! The fresh fruits and vegetables are the stars of the dish, transformed by soaking up some serious spices but still chock full of nutrients.
Our foolproof recipe is simple and easy to follow, suitable for novices and culinary crackerjacks alike.
Ingredients (Serves 4)
1 tbsp olive oil
1 red onion, chopped
3 minced garlic cloves
2 peppers, chopped
1 courgette, chopped
1 small tin of sweetcorn (in water)
3 tbsp ground cumin
1 tin of chopped tomatoes
3 cups vegetable stock
1 tin of kidney beans
1 tsp crushed chillies (optional- add more or less to taste)
cup and spoon measures
I always recommend chopping all your ingredients before you start cooking. It makes timing much easier and saves stress!
Heat the olive oil in a large pan on medium-low heat, and gently sauté the onion and garlic for about 5 minutes.
Add the peppers and courgette to the pot, and sauté for another 5 minutes
Add the chopped tomatoes, cumin and stock to the pan. Stir well and season with salt and pepper.
Leave the soup to simmer on a low-medium heat for around 25 minutes. Have a cup of tea and a sit down.
After 25 minutes, add the kidney beans and sweetcorn, stir and simmer for another 3 minutes until heated through.
Ladle into bowls and serve with your choice of toppings; broken tortilla chips (highly recommended!), avocado, lime juice etc.
Then chow down on a hearty meal that’s packed full of nourishment and will leave you feeling full in a good-not-heavy way for hours!
You can keep this zingy veggie feast of a soup in the fridge for up to 5 days, perfect for make-ahead meals and enjoying smugly at work while your colleagues eat their sad Cream of Mushroom from a tin.
Get in the kitchen and cook up a storm!