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.

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

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Option toppings

• Sliced avocado

• Fresh lime juice

• Fresh coriander

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Instructions

1. 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.

2. Stir in the bell pepper, jalapeño (if using), corn, and baby marrows. Raise the heat to medium-high and sauté for 10 minutes more.

3. Add the canned tomatoes, stock, cumin, chili powder, and cayenne and stir well. Season with salt & pepper.

4. 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.

5. Garnish with your choice of toppings: Sliced avocado, beer crisps, fresh lime juice, fresh coriander.​

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Inspired Angela Liddon's Summer Harvest Tortilla Soup from her cookbook The Oh She Glows Cookbook (published by the Penguin Group, 2014).