Mixed Bean Chilli Soup with Soured Cream Recipe | Abel & Cole
Mixed Bean Chilli Soup with Soured Cream
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Total: 35 mins
A double bubble of aduki and borlotti beans simmered with organic veg, a hot mix of spices and a secret ingredient for extra richness (psst: it's raw cacao nibs). Finished with a cool dollop of tangy soured cream.
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420 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 1 carrot
  • 1 celery stick
  • 2 garlic cloves
  • 4 vine tomatoes
  • 2 tsp chilli spice mix
  • 400g tin of aduki beans
  • 400g tin of borlotti beans
  • 1 vegetable stock cube
  • A handful of coriander
  • 1 tsp raw cacao nibs
  • 2 tbsp soured cream
From your kitchen
  • 1 tbsp oil
  • Sea salt and freshly grund pepper
  • 600ml hot water
You'll need
  • Large pan with lid
  • Grater or garlic crusher
  • Measuring jug
Step by step this way
  • 1.

    Peel and finely chop the onion. Trim and chop the carrot and celery to match. Warm a large pan on a medium heat and add 1 tbsp olive oil. Add the veg and fry for 5 mins till softened.

  • 2.

    While the veg cook, peel and finely grate or crush the garlic. Roughly chop the tomatoes.

  • 3.

    When the veg have cooked for 5 mins, add the garlic and tomatoes. Tip in 2 tsp chilli spice blend with a pinch of salt and pepper and stir. Cook for 5 mins till the tomatoes have softened.

  • 4.

    Meanwhile, drain and rinse the aduki and borlotti beans. Fill and boil the kettle.

  • 5.

    When the veg have softened, add the beans. Pour in 700ml hot water from the kettle and crumble in the stock cube. Bring the soup to a bubble, pop on a lid and simmer for 15 mins.

  • 6.

    Finely chop the coriander stalks and roughly chop the leaves, keeping them separate.

  • 7.

    When the soup has cooked for 15 mins, add 1 tsp raw cacao nibs and the coriander stalks. Taste the soup and add more salt or pepper if needed. Ladle the soup into 2 warm bowls. Stir 1 tbsp soured cream through each, and top with the coriander leaves to serve.

  • Tip

    Eat me, keep me
    This soup will keep in your fridge in sealed containers for up to 3 days. Reheat till piping hot. Store the garnishes or toppings in separate tubs and add when ready to serve.