Hello pals! So today, I’m sharing a recipe which is one that I’ve been trying to get perfect for a while now. A year ago I moved to Manchester, and I loved EAT in the Arndale Centre because of it’s menu board having the allergens displayed. My favourite thing was their tortilla soup, but they haven’t had it on their menu in absolutely ages.
Anyway, I’m going to go on a bit of a tangent here, and mention that I’ve given up the gluten free section of the shops for lent, for money saving reasons. I’ve noticed how EASY it is to make very nutritious meals that can be refrigerated and frozen to eat another time. One thing I used to love when I was a student was making soups, so I decided to try and make my own gorgeous mexican inspired soup, and put my own twist on it. Most of the ingredients cost less than £1, and some of you may have them in your cupboards already!
1 Large sweet potato
1 Large onion
1 Green Bell pepper
1 Red Chilli Pepper
2 cloves garlic
1tbsp olive oil
500ml Chicken or vegetable stock
400g Tin Chopped Tomatoes
400g Tin Red Kidney beans in Chilli Sauce
1 cooked chicken breast, shredded (optional)
1 Lime (cut into wedges)
Tortilla chips (gluten free of course)
1. Chop the Sweet potato into cubes. Finely slice the onion, garlic, coriander and peppers.
2. In a large saucepan, heat 1tbsp olive oil in a pan on a medium heat.
3. Add the onions and garlic to a pan, and cook for a couple of minutes until softened.
4. Add the green bell pepper, coriander, and stir.
5. Empty the chopped tomatoes into the pan(if you have plum tomatoes, mash them up and then add) and then pour in the stock.
6. Throw in the sweet potato chunks, sprinkle the paprika and cumin.
7. Empty the kidney beans and chopped red chilli into the saucepan, and stir the soup thoroughly.
8. If you wanted to, you could add in the chicken breast at this point.
9. Cover the saucepan and simmer for 20 minutes, or until the sweet potato is softened.
To serve, squeeze a wedge of lime, sprinkle feta cheese on the top of the soup, and crush some tortilla chips into the soup.
What I like about this recipe is that you can add in a little more stock to make it go a little longer, and be more of a broth. I used the kidney beans in the chilli sauce for a bit of extra flavour. And of course, if you’re vegan, this recipe can be adjusted so you can remove the feta cheese and chicken. It’s super filling, plus it’s packed full of vitamin C and folic acid with the beans and sweet potatoes.
Thanks for reading, and please let me know how you get on with the recipe.
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READ: TEN THINGS THAT SUCK ABOUT BEING GLUTEN FREE