ingredients
serves 6
4 tbsp olive oil
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped pinch of crushed red chillies
1 tsp ground cilantro
1 tsp ground cumin
1/2 tsp ground cinnamon
1 1/2 pints vegetable stock
1/2 pint tomato juice
1 - 2 tsp chilli sauce
2 x 14 ounce cans red kidney beans
2 tbsp chopped cilantro
salt and pepper
to serve
lime butter (optional, see note)
cilantro leaves, roughly torn
method
1. Heat the olive oil in a large pan, add the onion, garlic, chilli and spices and fry gently for 5 minutes until lightly golden.
2. Add the stock, tomato juice, chilli sauce and beans with their liquid. Bring to the boil, cover and simmer gently for 20 minutes. Let cool slightly.
3. Whiz in a blender or food processor until very smooth, then return the soup to the pan. Stir in the chopped cilantro and heat through. Season with salt and pepper to taste.
4. Spoon the soup into warmed bowls. Top each portion with a few slices of lime butter if serving, and scatter with torn cilantro leaves,
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more information
note: This soup is delicious topped with lime butter. To prepare, beat the grated zest and juice of 1/2 lime into 4 tablespoons softened butter and season with salt and pepper. Shape into a log, wrap in Saran wrap and chill until needed. Unwrap and thinly slice to serve.
