Preparation time 10 minutes. Cooking time 25 minutes
2 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
1 tsp hot chilli powder (optional)
1 tsp ground coriander
400 g(13 oz) can red kidney beans, drained
400g (13 oz) can chopped tomatoes
600 mo (1 pint vegetable stock
1 cup soya single cream
12 tortillas chips
50g (2 oz) cheddar cheese, grated
salt and black pepper
Soured cream, to serve (optional )
Heat the oil in the saucepan, add the onion, garlic, chilli power, coriander and cumin and cook over a medium heat, stirring frequently, for 5 minutes until the onion is softened. Add the beans, tomatoes, stock and soya cream season with salt and pepper. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes.
Transfer to a food processor or blender and process until fairly smooth. Pour into flameproof bowls.
Scatter the tortillas chips on top of the soup and sprinkle over the Cheddar. Cook under a preheated hot grill for 1-2 minutes until the cheese has melted serve immediately with soured cream.
Or served with gluten-free pitta bread cook under a preheated hot grill until toasted on both sides. Leave to cool slightly and served with soup.