Page 51 - Vegan Food & Living (February 2020)

Mexican bean

Gather round the campfire for a bowl of this spicy bean soup –
add some extra chilli pepper or powder if you like it hot!

By Joy Skipper
Serves 4 | Prep 15 mins | Cook 35 mins | Calories 361 (per serving)
2 tbsp vegetable oil 1 Heat the oil in the soup maker using
the sauté function. Add the diced
1 large onion, diced
onion and red pepper and then
1 red pepper, cored, deseeded
sauté for 5 minutes until they are
and diced
softened, stirring frequently with a
2 garlic cloves, finely chopped wooden spatula. Next, add the garlic

30g sachet of Mexican fajita, and spice mix and cook, stirring, for
taco or chilli con carne another 1-2 minutes.
spice mix 2 Add the beans, chopped tomatoes
400g tin (1¾ cups) of kidney and stock and stir well, then cook on
beans, rinsed and drained the chunky setting.
400g tin (1¾ cups) of black 3 If your model requires, turn the soup
beans, rinsed and drained maker off and on again to activate
400g tin (1¾ cups) of the blender function. Pulse a few
chopped tomatoes times to give the soup a thicker
consistency, while still retaining some
900ml (4 cups) vegetable whole beans.
stock (broth)
4 Serve the soup in warm bowls,
12.9g 2.2g 0.9g 7.7g 14.8g TO SERVE drizzled with the soured cream and
Total fat Saturates Salt Sugar Protein 4 tbsp vegan soured cream topped with the tortilla chips, if liked.
25g (1 cup) vegan tortilla chips
(optional)

Pea, potato and rocket

It’s green, it’s great and it’s easy to make, the perfect demonstration
that cooking doesn’t have to be complicated to be good.

By Joy Skipper
Serves 4-6 | Prep 15 mins | Cook 40 mins | Calories 216 (per serving)

3 tbsp extra-virgin olive oil, plus 1 Heat the oil in the soup maker
extra to serve using the sauté function. Add
1 onion, diced the onion, garlic and thyme
2 garlic cloves, finely chopped and sauté for 5 minutes until

the onion is softened, stirring
2 tsp finely chopped thyme

frequently with a wooden
250g (1 cup) potatoes, peeled spatula. Add the potatoes and
and diced cook for another 5 minutes,
500g (3 ⁄3 cups) frozen or fresh stirring frequently.
1
shelled peas 2 Stir in the peas and vegetable stock,
1 litre (4 cups) vegetable then cook on the smooth setting for
stock (broth) 10 minutes. Add the rocket and the
100g (5 cups) rocket (arugula) lemon juice and continue to cook on
leaves, roughly chopped smooth setting.
juice of 1 lemon 3 Season the soup to taste, then serve 9.3g 1.4g 0.05g 9g 7.8g
in warm bowls, drizzled with a little Total fat Saturates Salt Sugar Protein
salt and pepper
extra olive oil.
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