So… apparently… we are in the middle of a Polar Vortex in Sydney. It is freeeezing and cold weather means one thing: SOUP!
…and spicy soup makes you one step, even closer, to warm from the inside out.
Chipotle chilli is such a handy ingredient to have on hand to add oomph to all sorts of veggie dishes. It’s spicy warmth and mellow smoky flavour can be used as an intense flavour punch or subtly when used in moderation. One of the best ways to buy it is in a small can. The label reads: Chipotle in Adobo Sauce.
What is Chipotle in Adobo Sauce?
Chipotles are small jalapeno chilli peppers, 5-10cm in length, that have been dried using a smoking process. They are dark in colour and have a distinct smoky flavour. The canned Mexican variety are found floating in a thick red sauce which is infused with the same smoky flavour.
It is not often that I use an entire can in one dish. I freeze the remaining quantity in a ziplock bag and simply carve, from the frozen block, the amount I need for future recipes.
- 2 teaspoons coconut oil
- 1 red onion
- 3 cloves of garlic
- 2 tablespoons of Chipotle in Adobo Sauce
- 1.2 Litres of vegetable stock
- 2 cups corn kernels
- 1.5 cups cooked black beans
- 1 teaspoon mixed herbs
- 2 cups shredded kale
- salt to taste
- Saute the finely chopped red onion and garlic (in a soup pot) with the coconut oil over a medium-low heat for 5 minutes.
- Add the chopped Chipotle in Adobo Sauce and stir for a minute or two.
- Add the vegetable stock, corn kernels, black beans and mixed herbs and allow to simmer for 20 minutes.
- Add the shredded kale and allow to simmer for a further 10 minutes.
- Season to taste and serve hot with sourdough toast topped with smashed avocado.