It is a comforting, colourful dish that is a complete meal in itself. The delicious, stewy soup is packed with plant-based proteins and tons of essential vitamins. The flavours of cumin, black pepper and coriander raise it to a different level altogether.
This recipe serves 2-3
Ingredients:
- ½ cup sliced carrots
- ½ cup thinly sliced zucchini
- ¾ cup chopped onion
- ½ cup chopped sweet red pepper
- 1 teaspoon of olive oil
- 2cup vegetable broth (soup)
- ½ cup soaked and steamed kidney beans and chick pea
- ½ cup stewed tomatoes or cut up in cubes
- 1 tbs. sweet corns
- 1 teaspoons ground cumin
- ¼ teaspoon black pepper
- Salt as per taste
- 2 tablespoons minced fresh coriander
Method:
- In a large saucepan, sauté the carrots, zucchini, onion, tomatoes, corns and red pepper in oil until crisp-tender. Add the broth, kidney beans as well as the chick peas, cumin, salt, black pepper and bring to a boil.
- Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender, stirring occasionally. Stir in coriander.
- Serve hot.
