Chipotle Corn and Black Bean Soup
with Sweet Potato, Kale and Cheesy Mini Toasts
Nothing's better for warming up in winter than a hearty soup. In this Chipotle Corn and Black Bean Soup, the main flavour comes from chipotle, full of rich, smoky and fruity flavours with a kick from the chipotle chillies.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Sweet Potato
1 unit(s)
Onion
1 carton(s)
Black Beans
2 unit(s)
Garlic Clove
1 sachet(s)
Smoked Paprika
100 grams
Chopped Kale
1 carton(s)
Tomato Passata
15 grams
Vegetable Stock Paste
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
40 grams
Mature Cheddar Cheese
(Contains Milk)
75 grams
Creme Fraiche
(Contains Milk)
160 grams
Sweetcorn
20 grams
Chipotle Paste
Not included in your delivery
1 tbsp
Honey
100 milliliter(s)
Water for the Soup
20 grams
Butter
Nutritional information
Utensils
Instructions
a )Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potatoes into 1cm chunks (no need to peel).
b) Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
c) When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.
A) Meanwhile, halve, peel and thinly slice the onion.
b) Drain and rinse the black beans in a sieve. Transfer half to a small bowl and roughly mash them using a potato masher or the back of a fork.
c) Peel and grate the garlic (or use a garlic press).
d) Drain the sweetcorn in a sieve.
a) Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Add the onion to the pan and stir-fry until softened, 4-5 mins.
c) Stir in the garlic and smoked paprika. Cook until fragrant, 1 min.
d) Add the chopped kale, passata, black beans (both mashed and whole), veg stock paste, honey and water for the soup (see pantry for both amounts) to the pan.
e) Stir to combine and bring to the boil. Lower the heat to medium and simmer until thickened, 5-6 mins.
a) Cut the ciabattas into 1cm slices. Grate the cheese.
c) Pop the ciabatta slices onto a medium baking tray. Drizzle with oil, sprinkle over the cheese and season with salt and pepper.
d) Bake on the middle shelf until melted and golden 8-10 mins.
a) Stir the roasted sweet potato, creme fraiche, chipotle (add less if you'd prefer things milder) and butter (see pantry for amount) through the soup until combined. Bring to the boil.
b) Remove from the heat. Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
a) Share the soup between your bowls.
b) Serve the cheesy toasts alongside for dipping and scooping.
Enjoy!
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