Roasted Vegetable Black Bean Soup

I absolutely love soup. It’s such a brilliant way of getting a great mix of vegetables in whilst also mixing it up with the flavours. This is such a delicious recipe - don’t be put off by the longer cooking time - it can largely be left on its own but it’s worth it because it is so tasty and hearty and perfect for those colder days. Also if you have a cold it’s brilliant as it’s got a bit of a kick.

Ingredients - serves two very hungry people

2 red Romano peppers
2 courgettes
1 red onion
2 jalapeño peppers
Hand full of cherry tomatoes
1 tin of black beans
1 table spoon of tomato puree
1 tea spoon of chipotle chilli paste (you can use powder if you don’t have paste or even smoked paprika and a bit of cayenne pepper)
500 mil of vegetable stock
A few dashed of tamari
A few drizzles of olive oil
Salt to taste
Half a lime
2 spring onions
Handful of rough chopped coriander

Method

Make sure all your vegetables are washed and dried. I then put the jalapeños, peppers and cherry tomatoes in a roasting dish whole, and then rough chop the courgettes and red onion and add them in along with a good drizzle of olive oil and couple of pinches of salt. Put this in the oven for a good 30 minutes at 180 degrees, giving it a shake every so often but you do want to get some good colour on the pepper especially as it adds to the flavour.

Whilst the vegetable are roasting away, drain and wash your beans, rough chop the coriander and spring onion.

Add some oil to a pan and then add the drained beans, tomato puree, tamari and chipotle paste and cook for 5 - 10 mins. Then add your stock and mix it all up. Once the vegetables are ready take then out the oven. Chop the stalks off the pepper and jalapeños and add them to the pan along with the rest of the vegetables and cooking juices.

Put a lid on the pad and cook away for another five minutes.

Then blend with a hand blender to your desired consistency and pop in two bowls.