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Chilli Bean Soup With Corn Bread

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“Roastd capsicums are available from good delicatessens or you can roast your own if you prefer. Source: Delicious magazine - March 2002”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large saucepan, add onion and cook for 2-3 minutes over medium heat until soft. Add garlic, capsicum, chilli and cook for 1 minute.
  2. Add stock, passata, tomato paste and kidney beans. Stir to combine.
  3. Bring to the boil, then reduce heat to a simmer for 25 minutes. Set aside to cool slightly, then blend in batches.
  4. Preheat the oven to 180°C.
  5. To make the corn bread, sift the flour, polenta and 1 teaspoon of salt in a mixing bowl, add goat's cheese, corn, chilli, coriander, honey, buttermilk and butter, and season with black pepper.
  6. Stir to combine and transfer to a greased 20cm spring-form pan. Bake for 30 minutes.
  7. Swirl sour cream into soup and garnish with coriander. Serve with corn bread.

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