My Spicy Chilli Soup
This is my spicy chilli soup, perfect for a warming winter snack or lunch, be careful with the chillies though you may want to try differing amounts depending on the strength of you chillies, if it does get too hot you can cool it down with a swill of creme fraiche or soured cream.
The soup goes perfectly with a little bread roll and will keep in the frigde for about a week or you can freeze it in suitable containers.
Yield: 4
My Spicy Chilli Soup
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1 medium onion
- 2 garlic cloves
- 2 chilli
- 1 pepper
- 1 carrot
- 1 celery stick
- thumb sized piece ginger
- 1 tsp rapeseed oil
- 1/2 tsp cumin seeds
- 1/4 tsp cinnamon
- 1/4 tsp guam masala
- 1/4 tsp turmeric
- 1/4 tsp caster sugar
- 800 g can chopped tomatoes
- 200 ml vegetable stock
Instructions
- Roughly cut the onion, or if your don’t have a blender finely chop, garlic, ginger and chilli.
- Slice the pepper, celery and carrot.
- If you have a blender, blitz the onion, garlic, chillies and ginger into a paste.
- Heat the oil in a large pan on a medium high heat then add the spices and fry until the flavours are released, then add in the onion, garlic, chillies and ginger. Fry this off for a couple of minutes then add in the pepper, celery and carrot continue to fry until the carrot and celery start to soften.
- Add the tomatoes then bring to a gentle simmer for 20 minutes then blitz with a hand blender, if you don’t have hand blender or other food processor you may want to finely chop all the vegetables and have a chunky version (finely chop the chillies, garlic and ginger though).
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