Smoky Bean Soup

I wanted to try some more recipes with beans and, not having too much time to develop my own, I decided to take a look online to find some inspiration. There are so many people blogging about food that it’s more of a problem choosing from the thousands of results you get rather than finding something.

The whole point of this blog is to share our experience and ideas we have tried, not to come up with ‘original’ recipes (except when we try something and it works). So, as a rule, we’ll only share someone elses recipe once we’ve actually tried it and for the recipe itself we’ll link to their site. As with this recipe, where we’ve adjusted ingredients or quantities we’ll include them too.

Smokey Bean SoupWe made Smoky Refried Bean Soup for lunch today, but with a few extras it could easily form the basis of a filling meal. It’s from an American blog called Fatfree Vegan Kitchen, and the author has compiled a whole library of really interesting vegan recipes. Being American, the measurements are based around cup measurements and ounces. A number of the recipes we use are from America and Australia so I’m going to include some conversions on this blog to help you adjust. We do have some cup measures though, which are really useful. 1 cup is approx 250ml if you don’t have a measure to hand.

Adjustments we made
Refried beans – the refried beans mentioned in the recipe are expensive if you buy them ready made. Fortunately you can replace these with a large can of Pinto beans blitzed in a food processor and this works just fine, we bought 2 small cans in Asda and used them both.
Black beans – we used a packet of ready-cooked beans from Sainsburys. If you use dried you need to make sure they are cooked first.
Chopped tomatoes – We used a large can of plum tomatoes and pulsed them in the food processor (it was already out – I felt lazy).
Chipotle powder – Chipotle chillis are jalapenos that have been smoked. I’ve not managed to find powder over here, so I used 1tsp standaard chilli powder then upped the Smoked Paprika to 2tsp.
Smoked Paprika – this is important as it really gives the dish it’s flavour so standard Paprika won’t cut it. You can buy smoked paprika in Asda or Sainsburys.
Hot Sauce – we didn’t want our soup too hot so we skipped this
Mexican oregano – we just used some dried mixed herbs

p.s. Don’t be put off by the photo here – this tastes so much better than it looks!!

 

 

 

 

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Butternut squash and red pepper soup

Butternut squash and red pepper soupThis soup is a seasonal winter warmer that’s really quick to make. The butternut squash gives it a thick and smooth texture that just leaves you wanting more!

We like it spicy, so we use a fair bit of chilli. However. the quantity shown will give you a mild kick. We use a hand-blender directly into the pan for this recipe. If you’re using a conventional blender it will be safer to let the soup cool a little first, then reheat after blending.

Ingredients (serves 4 generously or 6 as a starter portion)
1 tbps extra virgin olive oil
1 clove garlic, crushed
1½ tsp ground coriander
1 medium to large butternut squash, peeled, seeded and diced
1 red pepper, seeded and chopped
1 pint heated vegetable stock (it’s quite ok to use a cube)
½ tsp cinnamon
½ tsp chilli powder

Method
1. Heat the oil gently in a large heavy-based saucepan
2. Add the crushed garlic and coriander and heat in the oil for a minute
3. Add the squash and peppers and coat in the oil / spice mix then sweat for another 2 minutes
4. Add the vegetable stock, cinnamon and chilli powder then bring to the boil
5. Simmer for around 15-20 minutes, or until the squash is soft
6. Blend to a smooth consistency and serve.
7. We generally serve sprinkled with some chilli flakes, or as in the picture with a drizzle of chilli oil.

Roasted vegetable pasta sauce

This is a simple and delicious sauce to serve over pasta and a great way to get veg into children who are less than keen on the idea! You can vary the vegetables you use according to what’s available, and its also a great way of using vegetables that are slightly past their best. This recipe makes a generous portion for 4 or you can make extra and freeze.

Ingredients
1 Aubergine
1 Courgette
1 Carrot, peeled
1 Red pepper
3 Cloves of garlic
2 tbsp Olive oil
2 400g packets of Passata (or you can use cans of chopped tomatoes)
Fresh basil or oregano (optional)

Method
1. Preheat your oven to 180 degrees C (gas mark 4)
2. Slice the aubergine, courgette and carrot into pieces that are around half a centimetre thick. We peel the aubergine and courgette first as one of our children is very sensitive to textures and this makes a smoother sauce.
3. Slice the pepper, discarding the stalk and the seeds. Do not peel the garlic cloves.
4. In a large bowl toss the vegetables and garlic in the olive oil making sure they are covered. The aubergine is greedy, absorbing oil very easily so its best to do it last. (For a healthier version you can use less oil and spray it onto the veg).
5. Spread the veg and garlic over a couple of baking trays and place in the oven for around 25-30 mins. The aubergine will go dark brown but mustn’t burn.
6. Squeeze the softened flesh of the roasted garlic cloves from the skin and add to the passata, followed by the vegetables. At this point you may wish to add some herbs such as fresh basil or oregano for additional flavour.
7. Blend everything together to a consistency that suits you. For smoothest results do it in batches using a blender, but you can also use a food processor or hand blender.
8. Heat the combined sauce through in a saucepan and serve over pasta, seasoned to taste.

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