VEGAN BEER CRISPS SOUP
Mexican meat free Mondays have never been this tasty. Packed full of autumn veggies, this warming soup comes together quickly and also freezes very well. A winner all around.




VEGAN BEER CRISPS SOUP
Published April 30, 2020
by Adriaan Odendaal
Ingredients:
1 tbsp extra virgin olive oil
1 onion, diced
3 large garlic cloves, minced
black pepper to taste
1 large red bell pepper, diced
1 jalapeño pepper, seeded, if desired, and diced (optional)
1 1/2 cups corn kernels (fresh, canned or frozen will work)
150 g baby marrows, chopped
1 can diced tomatoes
3 cups vegetable stock
2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp cayenne pepper (if you can stand the heat)
1 tsp salt, or to taste
1 can kidney beans, drained and rinsed
125 g Beer Crisps
Option toppings
Sliced avocado
Fresh lime juice
Fresh coriander
Instructions
In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes. Season with salt & pepper.
Stir in the bell pepper, jalapeño (if using), corn, and baby marrows. Raise the heat to medium-high and sauté for 10 minutes more.
Add the canned tomatoes, stock, cumin, chili powder, and cayenne and stir well. Season with salt & pepper.
Bring the soup to a low boil and reduce the heat to medium. Simmer, uncovered, for 10 to 15 minutes, until the vegetables are tender. Stir in the kidney beans and simmer for 2 minutes more.
Garnish with your choice of toppings: Sliced avocado, beer crisps, fresh lime juice, fresh coriander.
Inspired Angela Liddon's Summer Harvest Tortilla Soup from her cookbook The Oh She Glows Cookbook (published by the Penguin Group, 2014).