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Roasted pepper and beetroot soup with black beans

This roasted pepper and beetroot soup with black beans can be cooked in two stages – the veggies can be roasted ahead and kept in the fridge, then, on the day of serving, just add the stock and the beans. The soup is vegan, filling, super healthy and a bit spicy. Perfect on gloomy winter days.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 organic beetroots ends trimmed
  • 1 red onion
  • 2 red bell peppers
  • 2 Tbsp olive oil
  • ½ tsp cumin
  • ½ tsp oregano
  • 2 garlic cloves minced
  • 2 stock pots Knorr smoked chilli & tomato or similar
  • 1 litre water
  • 1 tsp chipotle pasta
  • 2 tins black beans drained
  • 1 lime juiced
  • 1 handful coriander leaves

Method
 

  1. Preheat the oven to 190°C.
  2. Cut the onion and beets into 4 wedges each. Cut the peppers in half, remove the seeds and stems, then cut the flesh again in half.
  3. Put the onion, beetroot and pepper in a large baking dish.
  4. Mix the oil with the oregano, cumin and garlic, then brush the veggies with this, using a silicon brush.
  5. Cover the dish with foil and bake in the oven for 25-30 minutes or until the veggies are tender.
  6. Remove the dish from the oven, then transfer the veggies and jus to a saucepan.
  7. Add the stock pot, chipotle paste and the water, then bring to a boil. Cook for 5 minutes, then purée it with a stick blender until you get a thick, silky soup.
  8. Add the drained beans and bring back to the boil.
  9. Turn off the heat and stir in the chopped coriander leaves and lime juice.