It's snowing! And of course with that, it's freezing, and I need feeding when I'm cold.
I love 'big' soups at this time of the year. None of your thin, texture-less efforts please. I want big chunks of meat and vegetables, a soup you can stand your spoon up in, almost like a meal in a bowl.
Soups are simple to knock up and this spicy Cajun spiced one is no exception. Delicious, healthy, filling and sustaining, it's just what you need when walking into the house with an inch of snow on your head. Eat with crisp tortilla chips and a spoon of yoghurt.
Cajun Bean Soup
1 tbsp olive oil
1 onion, roughly chopped
2 cloves garlic, sliced
1 carrot, cubed
1 celery stick, cubed
1 red pepper, deseeded and cubed
1 tbsp Cajun seasoning or 1 tsp each of cumin, ground ginger and dried thyme and a pinch of chilli
Juice of 1 lemon
1 large potato, peeled and cut into chunks
1 400ml tin of tomatoes
300ml vegetable stock
1 tin of red kidney beans
A handful of green beans, sliced into chunks
1 - Heat the oil in a saucepan. Add the onion, carrot and celery and cook for 5 minutes until starting to soften. Add the garlic and pepper and cook for a further 5 minutes.
2 - Add the spices, potato, tomatoes and stock and bring to the boil. Turn down and simmer for 15 minutes until the potato has softened.
3 - Add the beans for the final 5 minutes. Squeeze in the lemon juice.
4 - Taste for seasoning. Serve with yoghurt and tortilla chips.