THIS MONTH ON
MADE WITH Vegan LOVE Special
BUTTERNUT SQUASH CHIPOTLE CHILLI WITH AVOCADO:
THE PERFECT TOMATO SOUP:
SERVES 3 (1 HOUR 20 MINUTES)
SERVES 2 (45 MINUTES)
INGREDIENTS - 2 tbsp olive oil - 1 medium red onion, finely chopped - 2 red peppers, chopped - 750g butternut squash, cubed - 3 crushed garlic cloves - 1 tbsp chilli powder - 1 tbsp chopped chipotle pepper - 1 tsp ground cumin
- ¼ tsp ground cinnamon - 1 bay leaf - 800g black beans - 400g chopped tomatoes - 400ml vegetable stock - 2 avocados - 3 tortillas - Chilli flakes to garnish
METHOD Warm olive oil in a large pan and add the onion, pepper and squash. Cook until onions turn translucent before turning down the heat and adding the garlic, chilli powder, chipotle, cumin and cinnamon. Cook until fragrant. Add in the black beans, bay leaf, tomatoes and stock. Simmer for 1 hour – the squash should be tender. Slice the tortillas and fry with oil. Serve with avocado and chilli flakes.
INGREDIENTS - 2 tbsp olive oil - 1 chopped onion - 1 bulb fresh garlic, halved - A handful of thyme sprigs - A handful of basil leaves - 2 Thai chillies - 400g tomatoes - 600ml vegetable stock - 200ml coconut cream - Salt and pepper to taste - Pesto and additional coconut cream for a topping
METHOD Drizzle the oil on to a pan before spreading out the onion, garlic, thyme, chillies, basil, tomatoes, salt and pepper. Put in the oven at 180 degrees for around 30 minutes. Put all the veggies in a blender with the vegetable stock and coconut cream and blend until smooth. Strain the soup with a sieve, top with pesto and extra coconut cream. Serve.
