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Spicy Vegetable Soup

Spicy soup

Soups are pretty straightforward and for that reason, we have them all the time.

You can add whatever vegetables you like.  Leeks, carrots and parsnips go well together. Adding a drop of chilli helps no end! If you have no fresh chillies, a tablespoon of dried flakes will do instead.

The vegetables are cooked slowly in oil initially which helps to release their great flavours.

Make it more substantial by adding some mixed beans or sprinkling in some pasta 10 minutes before serving. 

As it sounds like we are going to get snowed in over the next few days, here is a great, simple to make soup recipe that'll keep everyone nice and toastie!

Serves 2 people 

Ingredients : 
  • 200g carrots
  • 200g parsnips
  • 200g leeks
  • 1 tin chopped tomatoes
  • 1 red chilli (to your taste - we use Cayennes for good heat and lots of flavour)
  • 1 tablespoon rapeseed oil
  • 2 tablespoons chopped parsley
  • salt
  • 1 pint / 600ml water
  • black pepper

To prepare (so easy!)

1) Peel the carrots and parsnips and dice into little cubes.
2) Trim the leeks and slice finely.
3) Slice the chilli in half and remove the seeds. Then chop finely.
4) Heat the oil in a large pan and add the vegetables
5) Cover and cook gently for 10 minutes.
6) Add the tomatoes and the water and then bring the pan to the boil
7) Reduce the heat and simmer gently for another 15-20 minutes until tender, stirring occasionally.
8) Add the parsley, season with salt and pepper.
9) Serve in warm bowls with some nice chunky bread.