Читать книгу One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food - Katie Bishop - Страница 22

This soup is definitely a light meal in a bowl as opposed to a starter. It’s full of flavour and a fast and efficient way of feeding six people with very economical ingredients. I often make this with just 500ml (18fl oz) stock, and serve it as a quick chilli with rice.

 Preparation time:

 5 minutes

 Cooking time:

 30 minutes

 Serves 6

 1 tbsp olive oil

 1 large red onion, peeled and finely diced

 500g (1lb 2oz) lean beef mince

 2 garlic cloves, peeled and finely chopped

 ½–1 tsp dried chilli flakes

 1 tsp ground cumin

 2 tsp ground coriander Finely grated zest of 1 orange

 1 x 400g tin chopped tomatoes

 2 tbsp tomato purée

 1 x 400g tin red kidney beans, rinsed and drained

 1.5 litres (2½ pints) beef stock

 4 tbsp chopped fresh coriander

 Sea salt and freshly ground black pepper

 To serve

 Warmed flour tortillas

 Soured cream

Warm the olive oil in a large, heavy-based pan or casserole dish over a high heat. Add the onion and fry for 5 minutes until soft and golden. Add the mince and cook for 4 minutes until sealed, breaking up any large lumps with a wooden spoon.

Stir in the garlic, chilli flakes, cumin, coriander and orange zest and cook for 1 minute until fragrant.

Add the tomatoes, tomato purée, beans and stock. Bring to the boil then reduce the heat and simmer for 20 minutes until slightly reduced.

Stir in the coriander and season to taste with salt and pepper. Ladle into warmed bowls and serve with warmed flour tortillas and spoonfuls of soured cream.