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1 tbsp vegetable oil

1 red onion, halved and sliced

3 1/2 oz or 2/3 cup (100 g) potato diced

1 carrot, diced

1 leek, sliced

1 green chili, sliced

3 garlic cloves, crushed

1 tsp ground coriander

1 tsp chilli powder

1 liter (1 3/4 pints or 4 cups) vegetable stock

1 lb (450 g) mixed canned beans such as red kidney, borlotti, black eye or flageolet, drained



2 tbsp chopped coriander (cilantro), to garnish



  1.    Heat the vegetable oil in a large saucepan and add the prepared onion, potato, carrot and leek. Sauté for about 2 minutes, stirring, until the vegetables are lightly softened.
  1.    Add the sliced chili and crushed garlic and cook for 1 minute.
  1.   Stir in the ground coriander, chill powder and the vegetable stock.
  1.   Bring the soup to a boil, reduce the heat and cook for 20 minutes or until the vegetables are tender.
  1.   Stir in the beans, season well with salt and pepper and cook for a further 10 minutes, stirring occasionally.
  1.   Transfer the soup to a warm tureen or individual bowls, garnish with chopped coriander (cilantro) and serve.


From What’s Cooking Vegetarian

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