Chilli Soup

Servings 4


  • 1 onion
  • 1 carrot
  • 1 cupful chopped butternut squash
  • 1 courgette
  • 2 handfuls kale or spinach
  • 1 tin chopped tomatoes
  • 1/2 tsp each of garlic granules, onion granules, ground coriander, ground cumin
  • 1/4 tsp turmeric
  • chilli powder or flakes (to taste)
  • 2 tins beans (drained)
  • 1 tbsp tomato purée
  • salt or stock concentrate / powder, and black pepper (to taste)
  • 2 handfuls fresh coriander leaf (finely chopped)


  1. Peel veg that needs peeling and chop. I chop my onions and carrots to a similar size, about 1cm cube. The squash and courgette can be a bit bigger than that, perhaps double the size of the onion and carrot pieces.

  2. Add the fresh veg, the tinned tomatoes and spices to your soup kettle. You need to fill the kettle between the min and max capacity lines so adjust veg quantities accordingly: the amounts given here are just a guide. Use the tomato tin to add about 1.5-2 tin’s worth of water, enough to just cover the veg. Set the kettle to the chunky programme and press start.

  3. Alternatively add the veg, tinned tomatoes, spices and water to a large pan. Bring to the boil on the hob, cover and allow to simmer for about 20 minutes or until all the veg is cooked.

  4. Add the drained tinned beans plus a squirt of tomato purée to thicken the chilli slightly. Season with the salt / stock, black pepper and coriander leaf.