Chipotle & Chickpea Soup

dsc_50690008

After spending the last couple of weeks eating like there’s no tomorrow I woke up the first day of the new year thinking that I have to put an end to all the overindulgence. To revel in homemade Christmas treats is fine over the holiday but there’s an end to everything and I have finally started craving for things less sweet.

This soup was simply thrown together by some things that I was able to find in the pantry and the refrigerator. We woke up just in time to eat lunch (!) so the supermarket didn’t seem like an appealing option. But, I have come to realize that my best recipes are often invented this way and this soup is no exception. I love the smokey flavor of chipotle combined with the sweet butternut squash and the fresh cilantro. The soup is bursting with flavor and is perfect for any occasion. Festive enough to invite your friends to and simple enough to be eaten any day of the week. And for us, it was the perfect meal to start of the new year!

Chipotle & Chickpea Soup

Ingredients:

  • 750 g cooked chickpeas (two 400 g cans)
  • 200 g butternut squash
  • 1 onion
  • 4 cloves of garlic
  • 3 medium sized tomatoes
  • 1 leaf stalk of a celery head
  • 1.5-2 tsp cumin
  • 0.5 tsp cinnamon
  • 1 dried chipotle
  • 1.5-2 tsp salt
  • 4.5 dl / 2 cup fresh chopped cilantro
  • juice from half a lemon
  • 1.5 l water

Method:

  1. Start by cutting a cross at the top of each tomato. Place them in a bowl and cover with boiling water. Leave for a few minutes, then rinse in cold water and remove the skin.
  2. Grind the dried chipotle into a flaky powder and chop the onion, celery stalk and garlic finely. Dice the butternut squash and chop the tomatoes in small pieces. Set aside in separate bowls.
  3. Fry the onion at medium heat until soft and golden. Add the garlic, celery, cumin and chipotle. Fry until the raw garlic smell is gone.
  4. Add the butternut squash, tomatoes and a few dl of the water. Bring to boil and then lower the heat and let it simmer for five minutes. Add the rest of the water plus the rest of the ingredients, except the cilantro, and let it simmer until the butternut squash is soft.
  5. At the end you add the fresh cilantro plus more water and salt if needed. Enjoy!

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara


Mixed Bean Soup With Paprika And Cilantro

DSC_31600038-

Every year when the cold arrives I feel like cooking warm, nourishing and hearty meals. When making this I almost always include some kind of pulse. This Mixed Bean Soup is no exception and it has become a real favorite in our house. I love the combination of paprika, smoked paprika and cilantro which together makes the base of this dish. I only use a small amount of the smoked paprika but even so it makes all the difference. A general rule when using any kind of paprika powder is to cook it in a little oil before you add any liquid. This way you will get much more flavor and character from the spice.

DSC_31580036-

Mixed Bean Soup With Paprika And Cilantro

Ingredients:

  • 2 cans of mixed beans (400 g/can) or the same amount home cooked beans
  • 1 big onion
  • 3 cloves of garlic
  • 4 tomatoes
  • 2 tbsp paprika powder
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp white wine vinegar
  • 1 l water (or more)
  • 2.5 dl /1 cup fresh chopped cilantro
  • 4 tbsp vegetable oil

Method:

  1. Wash the beans and set aside. If you use dry beans prepare according to package.
  2. Heat the oil in a saucepan and fry the onion in medium heat until it is translucent and golden.
  3. Add the garlic, dry spices and salt. give it a stir and fry for a minute before you add the tomatoes. Cook the tomatoes until soft and then add beans and 2/3 of the water. Let it simmer for about 20 minutes adding water gradually, amount depending on how you prefer your soup.
  4. Stir in the chopped cilantro and add more salt if needed. Enjoy!