Spicy Mexican Bean Soup (Vegan)

This hearty winter warmer packs a bit of a spicy kick and will also keep you fuller for longer with its low energy density and high fibre content. It tastes great as well, however if you prefer less spice, reduce the amount of chilli. You can serve this soup with a slice of crusty wholemeal or sourdough bread and it will still be high in fibre and low energy dense.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and slice the sweet potatoes then boil them in 500ml of slightly salted water for around 15 minutes in a medium saucepan. In the meantime, slice the onions, peppers and chilli and fry them in olive oil in a large saucepan for around 5 minutes over medium heat. Add the tomatoes, drained sweet potatoes, drained beans, 200ml of water, herbs and spices. Season with a sprinkle of salt, stir well and cook for a further 5 minutes. Use a handheld blender to partially puree these ingredients then taste to check whether any further seasoning is required. Continue to simmer to reduce or add more water, if necessary, until the soup is at your preferred consistency. Suggested servings: Four.