Chargrilled Pepper & Adzuki & Black Bean Soup

Since I created this recipe, it has travelled the world, and 10 years later it is still a family favourite. In fact, I recently made this for the first time in a few years, and my three daughters immediately went back in time just by the smell. This is a recipe for which all guests will ask you and one of my favourite all time creations in the kitchen!

Ingredients

SOUP

• 1 500 g jar of roasted red capsicums in brine (not vegetable oil)
• 2 tins chopped tomatoes in juice, or one 750 ml of tomato puree in a glass jar
• 1 large onion, diced
• 2–3 garlic gloves, crushed and chopped
• 1 small red chilli, finely diced
• 2 tsp cumin powder
• 3 tsp garam masala powder (Greggs)
• 1 tsp turmeric
• 1 tin coconut milk
• 25 g butter
• 1 pint chicken stock (or organic MSG-free vegetable bouillon in water)
• ½ cup adzuki beans, soaked overnight
• ½ cup black beans, soaked overnight

TOPPING (OPTIONAL)

• 1 tbsp plain yoghurt
• fresh coriander leaves

Method

1. Gently fry onion, chilli and garlic in the butter.
2. Add the cumin, garam masala and turmeric. 
3. Fry gently for a few minutes before adding all remaining ingredients. 
4. Bring up to almost boiling point, and then simmer for around 1 hour, or until beans are well cooked. 
5. Gently blend the mixture until a smooth consistency. 
6. Garnish with yoghurt and coriander leaves if desired.

VARIATION

You can chargrill your own capsicums:

1. Peel, deseed and quarter fresh red capsicums and place skin side up onto a baking tray. 
2. Place under a hot grill until burnt. The skins should be quite black. 
3. Remove the capsicums from the oven, and place them into icy cold water.
4. Remove and discard the skin.