Ingredients
Serves 4
- 1 tbsp olive oil
- 1 red onion, chopped
- 2 cloves garlic, chopped
- 250g medium courgette, chopped
- 1 carrot, diced
- 1 yellow pepper, diced
- 1 tbsp tomato puree
- 400g tinned tomatoes
- ½ - 1 tbsp Cajun spice (or to taste)
- 800ml vegetable stock
- 1 bay leaf
- 2 sprigs thyme
- 1 sprig rosemary
- 1 tsp sugar
- 2 tsp Worcestershire sauce
- 1 tsp apple cider vinegar
- 1 x can (400g) mixed beans
- 50g washed, trimmed kale
- Salt and freshly ground black pepper
- Chopped parsley, for garnishing
- Cajun oil, to garnish (optional)
For the Cajun oil
- 2 sundried tomatoes
- 50ml olive oil
- ½ tsp Cajun spice
- Pinch of salt
- Blend until smooth and pour into a jar. Keep in the fridge for weeks.
Method
- Heat a large saucepan with oil, add the red onion and cook for 5 minutes until softened but not brown.
- Add the garlic and cook for 1 minute before adding courgette, carrot and yellow pepper and cook for 2 minutes, stirring from time to time.
- Stir in the tomato puree and cook for 1 minute. Season with salt and freshly ground black pepper.
- Add the tinned tomatoes and cook for 3 minutes, stirring from time to time.
- Add Cajun spice and vegetable stock, bay leaf, thyme, rosemary, sugar and simmer for 15 minutes.
- Add Worcestershire sauce, vinegar, cooked cannellini, red kidney beans and simmer for 15 minutes.
- Add the washed kale or spinach and heat for 4 to 5 minutes for the kale to cook.
- Check the seasoning, remove Bay leaf.
- Garnish with chopped parsley and swirl around a little Cajun oil.
Chef's tips:
- Make in bulk – this recipes freezes so well
- The vinegar is a secret ingredient to bring out the flavours of this soup
- The Cajun oil can be used for spicing up any dish or mixed into a salad dressing
