Monday, 29 April 2013

Spicy central american soup

 
I spent a lot of time travelling and I love bringing the flavours of the world back home with me. There are days when you just want to feel like you have eaten something so fresh and healthy and still be satisfied that your dinner was tasty. I am determined to prove that healthy can be tasty and fun. The spices of Central America satisfied my love of heat and depth of flavour. When I developed this recipe I wanted to capture that. This is such a hearty soup it works really well as a main meal.
 
 
This soup is packed full of healthy vegetables.
 
you will need;
 
6 tomatoes
1 large sweet potato
1 aubergine
12oz can of kidney beans
3 sticks of celery and the leaves
1 green chilli
1/2tsp chilli powder
1/2tsp ground cloves
1tsp grated nutmeg
1 garlic clove
1 carrot
1tsp celery salt
1tsp dried oregano
1/2tsp all spice 
 

 
method;
  1. Peel & halve the sweet potato, and slice into thin halve moon slices. Cut the carrot into small pieces  along with the celery and chilli. I didn't deseed my chilli but the amount of heat you require is up to you.
  2. People forget the celery leaves and often they end up in the bin, that is a crime. Slice these finely and fry with the spices, vegetables in a large pan with a little oil.
  3. Drain and rinse the kidney beans, crumble a stock cube over the top and fill the pan with  boiling water until the veg is covered with 2 inches of water.
  4. Cut the tomatoes into bite sized piece and add to the soup.
  5. Cover and simmer for 30 minutes.
  6. I topped my soup with a giant crouton and grated gruyere cheese.
 
Take Care
Nicolette xo
 

 
 

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