“I’ve stripped things back to create a phenomenal meat-free chilli soup. Blitz and serve in a mug for chilly nights, or embrace it in all its chunky glory!” – Jamie Oliver
See recipe below
Time: 5 mins to prepare and 20 mins to cook
2 red onions
2 garlic cloves
1 bunch of fresh coriander (30g)
1 tsp olive oil
800g butternut squash
2 fresh red chillies
1 heaped tsp smoked paprika
150g brown rice
1 x 400g tin of mixed beans in water
1 x 400g tin of quality plum tomatoes
2 wholegrain tortillas
grated cheese, to serve (optional)
dollop of yogurt, to serve (optional)
1. Preheat the oven to gas 4, 180°C, fan 160°C. Peel and finely slice the onions and garlic, and finely chop the coriander stalks, reserving the leaves for later.
2. Place a large pan on a medium heat and drizzle in the oil. Add the onions, garlic and coriander stalks, and cook for 10 mins, or until softened.
3. Peel the squash and chop into 1.5cm chunks. Deseed and finely slice the chillies, then add to the pan along with the squash and smoked paprika. Cook for a further 5 mins, or until slightly softened.
4. Stir in the rice, beans (juice and all) and tomatoes, along with 2 tins’ worth of water. Break the tomatoes up with a wooden spoon, season to taste with sea salt and black pepper, then leave to bubble away for 15-20 mins, or until the rice and squash are cooked through.
5. Cut or tear the tortillas into triangles, arrange on a baking sheet and bake for 7 mins, or until golden and crisp.
6. Spoon the soup into bowls, scatter over the coriander leaves and serve with the tortilla chips for dunking. Delicious with grated cheese and a dollop of yogurt, if you like.
Jamie’s tip: “This fired-up soup is a meat-free extravaganza packed with beans and brown rice for extra fibre, loads of nutritious veg and homemade tortilla chips – you won’t miss the mince!”