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Chilli bean soup with corn bread

Chilli bean soup with corn bread
 
Author:
Recipe type: soups
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
 
Take soups from starters to the main event with this top recipe. It's hearty, tasty and budget-friendly, too.
Ingredients
  • 2 tbs olive oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 2 roasted capsicums*
  • 2 small red chillies, seeded, chopped
  • 900ml vegetable stock
  • 700ml tomato passata
  • 2 tbs sun-dried tomato paste
  • 415g can red kidney beans, drained, washed
  • Sour cream and coriander, to serve
  • Corn bread
  • 150g self-raising flour
  • 175g instant polenta
  • 100g goat's cheese, crumbled
  • 310g can creamed corn
  • 2 red chillies, seeded, diced
  • 1 tbs coriander, chopped
  • 1 tbs honey
  • 175ml buttermilk
  • 50g butter, melted
Instructions
  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. Add stock, passata, tomato paste and kidney beans. Stir to combine.
  2. Bring to the boil, then reduce heat to a simmer for 25 minutes. Set aside to cool slightly, then blend in batches.
  3. Preheat the oven to 180°C.
  4. 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.
  5. Stir to combine and transfer to a greased 20cm spring-form pan. Bake for 30 minutes.
  6. Swirl sour cream into soup and garnish with coriander. Serve with corn bread.
Notes
Available from good delicatessens.
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