Vegetarian Fajita Soup

Vegetarian Fajita Soup

Like the love-child of a fajita platter and a bowl of spicy, comforting soup. Scandalous.

Serves: 4

INGREDIENTS

• 1 Tbsp olive or avocado oil
• 1 – 2 large red capsicum (bell peppers)
• 1 large green or yellow or orange or another red capsicum (bell pepper)
• 2 red onions
• 4 cloves garlic, diced
• 2 tsp cumin
• 1 tsp each coriander, sweet paprika, dry oregano
• 1/2 to 1 tsp cayenne pepper, to taste
• 1/2 tsp cracked black pepper
• 1 tsp sea salt
• 1 can kidney beans, rinsed
• 4 c water

METHOD

Thinly slice capsicum and onions. Warm oil in a large stock pot or dutch oven over medium high heat. Add vegetables and cook for 4 – 5 mins stirring regularly to blister skin and caramelise a bit, add garlic during last minute.

Push vegetables to side of the pot and add all the spices to the clear space, stir for 30 sec to toast then mix with the capsicum and onions to coat well. Add a generous splash of the water to de-glaze the pan and scrape any brown bits off the bottom.

Add beans, salt and remaining water and bring to a boil. Reduce heat and simmer gently for 20 mins.

Ladle into bowls and serve with guacamole or sliced avocado, sour cream or natural yoghurt or cashew aioli, and bread or corn bread or tortillas.

COOK’S NOTES

• I don’t tend to use stock for this due to all of the spices but you are welcome to. Just make sure to reduce the amount of salt if there is salt in your stock.

ALTERNATIVES

• Tomatoes: If tomatoes are in season dice 2 or 3 and stir them in just before serving.
• Zucchini: Cut 1 zucchini, into strips or cubes, stir in about 10 mins into the simmering time.
• Chicken: If not vegetarian thinly slice a chicken breast, stir into the simmering soup a few minutes before taking it off the heat.
• Stew: reduce water to 2 cups to make a thick stew, you may want to reduce the spice mixture slightly too.

vegan // vegetarian // gluten-free // dairy-free // soy-free