Chipotle soup with chive crème fraîche & crispy lime chickpeas
Be sure to add the chickpea topping to this chipotle soup – it boosts the flavour and adds crunchy texture, too. Enjoy with crusty bread or tortilla chips
- Prep:20 mins
Cook:20 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 609
- fat 34g
- saturates 11g
- carbs 47g
- sugars 0g
- fibre 17g
- protein 20g
- salt 3.4g
Ingredients
- 1 large onion
- 1 large carrot
- 1 celery stick
- 2 tbsp olive oil
- 3-4 roasted red peppers from a jar
- 1 garlic clove
- 2 tsp smoked paprika
- 400g can plum or chopped tomatoes (or 400g vine tomatoes if in season)
- 1-2 tbsp chipotle paste
- 400ml chicken or vegetable stock
- 4 tbsp crème fraîche
- ½ small bunch of chives and crusty bread or tortilla chips , to serve
- 400g can chickpeas
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 lime
Method
Finely chop the onion, carrot and celery. Heat the olive oil in a saucepan over a medium heat. Fry the veg with a good pinch of salt for 10-15 mins until soft but not golden. Finely chop the jarred red peppers.
Grate or crush the garlic, add to the veg in the saucepan and sprinkle over 2 tsp paprika, then add the peppers. Cook for another 2-3 mins, then stir in the tomatoes, chipotle paste and stock. Simmer uncovered for 10 mins. Blend using a hand blender until smooth. Stir in 2 tbsp crème fraîche and season. Keep warm over a low heat.
Drain the chickpeas and pat dry with a clean tea towel. Heat the oil in a frying pan over a high heat, then fry the chickpeas with a pinch of salt for 3-5 mins until golden and crispy. Stir in the smoked paprika, then remove from the heat. Zest over the lime. Check for seasoning.
Finely chop the chives and stir through with a squeeze of the lime juice to loosen. Divide the soup between warmed bowls. Swirl in the remaining crème fraîche, scatter over the chickpeas (you may not use them all) and serve with crusty bread or tortilla chips for dunking.
