Yep, this is another of my oven soup recipes… I just find it such an easy method of making soup, and the bonus is that there is no oil involved at all!
This version is actually based on a dip recipe that I first made years ago. It’s evolved over time to become a tasty, filling soup with gentle chilli heat from the jalapenos and a fresh herbal note from the coriander stirred through at the end. The flavour and colour of the soup will be best if you use red or orange peppers.
It also works very well with butterbeans or cannellini beans, but not well at all with chickpeas…
makes 3 to 4 servings
2 onions, chopped (the soup will be blended so the vegetables can be chopped roughly)
2 peppers, chopped
2 cloves garlic, sliced
1 stick celery, chopped
150 g tomatoes, chopped
7 slices pickled jalapeno
2 tsp oregano
2 tsp smoked paprika
750 ml vegetable stock, hot
1 400 g tin of kidney beans, drained
3 tbsp fresh coriander, chopped
salt and pepper
Preheat the oven to 160 degrees c.
Put the peppers, onion, garlic, celery, tomatoes, jalapeno, oregano, smoked paprika and vegetable stock in an oven proof casserole with a lid.
Cover and pop into the oven for 1 hour.
Add the kidney beans and put back in the oven for another half an hour. Blend the soup (I use an immersion blender), and add salt and pepper to taste.
Stir the coriander through just before serving.