CHILLI VEGETABLE AND BEAN SOUP
Serves: 4 Prep Time: 40 mins
Ingredients
3 T oil
3 baby leeks, finely chopped 2 cloves garlic, crushed
3 red chillies, roughly chopped 2 celery sticks, finely chopped 1 carrot, finely diced
2 T mixed herbs Freshly ground black pepper 1 aubergine, cubed 4 courgettes, sliced
1 cup white beans, cooked
1 cup chickpeas, cooked
1 cup lentils, cooked
2 x cans tomatoes, chopped
2 T tomato paste
1 T brown sugar
4 cups vegetable stock
Method
1. In a large deep saucepan, heat oil and sauté baby leeks and garlic together until soft. Add chilli, celery sticks and carrot, and cook on medium heat for about 5 minutes.
2. Season with herbs and freshly ground black pepper. Add aubergine, courgettes, beans, chickpeas and lentils and stir to combine. Add tomatoes, paste, sugar and stock, stir to mix, and simmer for about 30 minutes or until cooked and thickened a little bit. Serve with your favourite bread.
Ingredients
2 large potatoes, cut into wedges
2 T harissa spice
3 T olive oil
1 cup chickpeas, cooked
3 cups lentils, cooked
2 cloves garlic, crushed
1 red chilli, finely chopped ¼ cup avocado oil ¼ cup flour
Sea salt and freshly ground black pepper 2 cups potatoes, cooked and mashed 2 cups butter beans, cooked and mashed 1 bunch coriander, finely chopped Salt and freshly ground black pepper 1 pkt samoosa pastry
¼ cup flour paste (flour and water mixture)
Oil for deep frying
250 g button mushrooms
¼ cup vegetable stock
2 cups panko /Japanese crumbs Baby turnips
Olives
1 cup avocado dip
1 cup beetroot dip
1 cup butterbean dip
1 cup roasted peppers sauce
Method
1. Preheat oven to 180°C. For the potato
wedges: Place potato wedges on a baking tray, sprinkle with harissa spice and olive oil, and place in the oven to roast for about 20 minutes or until crispy on the outside and soft on the inside. Remove and set aside.
2. For chickpeas and lentil balls: In a food processor place chickpeas, lentils, garlic, chilli, avocado oil, flour, salt and pepper, then blend until smooth. Form small round balls and place on a greased baking tray. Bake in preheated oven for about 15 minutes or until golden in colour. Remove and set aside.
3. For samoosas: In a large bowl, mix together mashed potatoes, butter beans and coriander. Season with salt and black pepper. Place a tablespoonful of potato mixture at the corner of pastry, fold into triangle shapes. Close with flour paste and set aside. Heat oil until hot, deep fry the samoosas for about 5-10 minutes until golden. Remove and drain oil.
4. For crumbed mushrooms: Clean button mushrooms with kitchen paper towel, dip in vegetable stock, then into panko crumbs. Deep fry in hot oil for about 3-5 minutes or until golden in colour. Remove and drain on paper towel.
5. Arrange all on a platter, serve with
turnips, olives and dips.