About this recipe:This heart-warming soup is perfect for a chilly evening. It's packed full of vegetables and mixed pulses, making it an excellent source of fibre. Enjoy it with some crusty French bread to mop up the delicious liquid.
2 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
125g button mushrooms, sliced
½ tsp chilli powder, or to taste
1 tsp ground cumin
400g can mixed pulses, drained and rinsed
400g can chopped tomatoes
600ml tomato juice
300ml vegetable stock
2 tbsp chopped fresh coriander
TO SERVE: 4 tbsp half-fat crème fraîche, fresh coriander sprigs
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Method Prep:20min › Cook:25min › Ready in:45min
Heat the oil in a large saucepan. Add the onion, garlic and peppers and fry them gently, stirring constantly, for 2–3 minutes until softened. Add the mushrooms, chilli powder and ground cumin and cook gently, stirring, for about 30 seconds.
Tip the mixed pulses and tomatoes into the saucepan. Add the tomato juice, stock and chopped coriander. Stir well, bring to the boil, then reduce the heat. Partially cover the pan with a lid and simmer gently for 20 minutes until all the vegetables are tender.
Ladle the soup into bowls and garnish each portion with 1 tbsp of crème fraîche and some coriander sprigs.
*Canned mixed pulses contain soya, pinto, black-eye, red kidney and aduki beans, and chickpeas. If unavailable, use any combination of these beans or just a single type. Rinse thoroughly in a sieve under cold running water to remove as much salt as possible. *Add chilli powder according to your own preference. True chilli powder is very fiery so you only need a little. Chilli seasonings are blends of spices which usually include cumin and are milder, so you could add up to 1 tbsp and omit the separate cumin. *A 750g jar of tomato passata could be used instead of the combined canned tomatoes and tomato juice, with a little extra stock as needed.