It’s been a while. But I have some very exciting news to tell you.
I have a new job! I’ve joined the team at the magazine Healthy Food Guide.
That’s right, while everyone was being laid off due to Covid, I was hired! Which not only am I very grateful for, but this is a dream job for me. A chance to inspire more people with honest, reliable information and damn tasty recipes.
As a result though, I feel I have been running on a treadmill since I started. I’m now working more than full-time between HFG, my clinics and cooking classes. So bring on quick and easy meals I say, as I need to eat well in order to keep going at this pace!
Here’s my latest favourite quick and easy meal that’s been my lunch most days – and its damn delicious.
While the recipe I’ve provided uses tinned black beans, I actually use dried ones and cook this in my pressure cooker, which only takes 10 minutes! But since you most likely don’t have a pressure cooker, I’ve written the recipe the conventional way. If you do have a pressure cooker, substitute the 2 tins of black beans for I cup of black beans that you will then need to soak overnight.
This dramatic-looking soup is simple to make and has the most delicious flavour. I really hope you give it a go.
And if you’re not familiar with HFG, you need to check out this great little mag. Not only does it include well-researched articles on all facets of nutrition and health, but there’s also plenty of delicious, healthy recipes. It’s available in most supermarkets at the check-out counter. Or you can subscribe and have it delivered to your door!
- Extra virgin olive oil
- 2 brown onions, finely diced
- 1 long green chilli, membrane and seeds discarded, then diced
- 4 garlic cloves, crushed
- 1 tablespoon Mexican spice mix - or use 1 tsp ground cumin, 1 tsp ground coriander, 1 tspn sweet or smoked paprika, ½ teaspoon oregano, ½ teaspoon chilli powder
- 2 x 400g tins black beans, drained and rinsed
- 400g tin chopped tomatoes
- 2 stalks celery, finely chopped
- 3 medium carrots, finely chopped
- 1 cup diced pumpkin
- 1 litre (4 cups) vegetable stock
- 1 cup frozen corn
- 1 roasted capsicum, cut into chunks, optional
- Freshly ground black pepper
- To serve
- Avocado, diced
- Coriander leaves
- Fresh lime
- Place a large pot over medium heat. When hot add some oil and the onion. Cook until soft and translucent, about 10 minutes then add the chilli, garlic, Mexican spice mix, and stir for a couple of minutes.
- Add the beans, tomatoes, celery, carrot and stock and simmer uncovered for 20 minutes. Tip half the soup into a food processor or blender and purée. Return to the pot along with corn and capsicum and warm through.
- Season to taste and serve topped with diced avocado, coriander and lime wedges.